Week 13, Wednesday: Spinach and Ricotta Stuffed Shells with a Simple Salad

Today, we're preparing a comforting classic: Spinach and Ricotta Stuffed Shells. This delicious and satisfying dish features pasta shells filled with a creamy mixture of spinach and ricotta cheese, baked in a flavorful marinara sauce. Accompanying the main course is a simple, fresh salad. Let's get started!

Serves: 4
Preparation time: 20 minutes
Cooking time: 40 minutes

Ingredients

Spinach and Ricotta Stuffed Shells

• 16 jumbo pasta shells
• 15 oz ricotta cheese
• 10 oz frozen spinach, thawed and squeezed dry
• 1 cup grated Parmesan cheese, divided
• 1 large egg
• 2 cups marinara sauce
• Salt and pepper, to taste

Simple Salad

• 4 cups mixed salad greens
• 1/4 cup olive oil
• 2 tbsp balsamic vinegar
• Salt and pepper, to taste

Instructions

Spinach and Ricotta Stuffed Shells

1. Preheat your oven to 375°F (190°C).
2. Cook the pasta shells according to the package instructions until al dente. Drain and set aside.
3. In a medium bowl, mix the ricotta cheese, spinach, 1/2 cup Parmesan cheese, egg, salt, and pepper.
4. Spread 1 cup of marinara sauce at the bottom of a 9x13-inch baking dish.
5. Stuff each pasta shell with the spinach and ricotta mixture, and place them in the baking dish in a single layer.
6. Pour the remaining marinara sauce over the stuffed shells, and sprinkle the remaining 1/2 cup Parmesan cheese on top.
7. Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for another 10 minutes or until the cheese is melted and bubbly.

Simple Salad

1. In a large bowl, combine the mixed salad greens.
2. In a small bowl or jar, whisk or shake together the olive oil, balsamic vinegar, salt, and pepper.
3. Drizzle the dressing over the salad greens, and toss to combine.

Serve the Spinach and Ricotta Stuffed Shells with a side of the Simple Salad, and enjoy!