SPINACH AND RICOTTA STUFFED SHELLS

This is Italian night at Estelle's!

Many ask for my recipe on

this pasta dish

so, I am adding my revision to this recipe

in case you love spinach and seasonings! 

If I am in a bit of a rush, these are the ingredients I use.

However, fresh is always best....

fresh ricotta, fresh Parmesan cheese, fresh basil and fresh spinach! 

SPINACH STUFFED SHELLS

ESTELLE'S FILLING

2 lbs spinach, wilted and patted very dry

22 oz ricotta

1 cup mozzarella

3/4 cup Parmesan

1 egg

Salt

Pepper

several teaspoons nutmeg

several teaspoons Italian seasoning

THE BASIC RECIPE

Topping

26 oz tomato sauce

1 cup mozzarella

24 jumbo pasta shells

1 15-oz. container ricotta

2 cups shredded mozzarella

1/2 cup shredded Parmesan

1 10-oz. package frozen chopped spinach,

 thawed and squeezed dry (I use fresh)

1 large egg, lightly beaten

Salt and pepper

1 teaspoon Italian seasoning

Pinch of ground nutmeg

1 26-oz. jar spaghetti sauce

Preheat oven to 375ºF. Mist a 9-by-13-inch baking dish with cooking spray. Cook pasta shells according to package label directions; drain and set aside to cool. 

While pasta cooks, in a large bowl, stir together ricotta, 1 cup mozzarella, Parmesan, spinach, egg, salt, pepper, Italian seasoning and nutmeg.

Spread 3/4 cup spaghetti sauce over bottom of baking dish. Stuff shells with cheese-and-spinach mixture and place in dish. Spoon remaining sauce over shells and sprinkle with remaining 1 cup mozzarella. Cover baking dish with foil and bake for 35 minutes. Remove foil and bake about 10 minutes longer, until bubbly and cheese begins to brown.

Foodie Friday and Everything Else