This is the epitome of comfort food for my family. And I can feel better about it nutrition-wise than I can about mac-n-cheese. It is full of flavor, protein, & greens. This baked pasta dish will melt in your mouth and make your tastebuds dance while the rest of you feels relaxed and euphoric. You can mostly use or vary the ingredients but I urge you to only use the Trader Joe's fresh ricotta - this sets the dish aside from all other stuffed shells recipes!
Ingredients:
casserole dish
about 1/2-3/4 of a box large pasta shells (or manocoti), boiled
1 jar or homemade tomato sauce
1 container Trader Joe's fresh ricotta cheese (this is the absolute best I've ever had)
1/4 cup part skim shredded mozarella
1 cup part skim shredded mozarella
2 tbsp olive oil
1/4 cup finely sliced fresh basil
1 regular size bag of baby spinach, roughly or finely chopped
1/2 tsp dried oregano
1/2 teaspoon garlic powder
1/2 tsp sea salt
1/4 tsp black pepper
Directions:
1. Preheat oven to 375 degrees or 350 if convection.
2. Mix ricotta, 1/4 cup mozarella, dried herbs, fresh basil, baby spinach, salt, & pepper in a mixing bowl until well incorporated.
3. Spread a thin layer of sauce inside the bottom of the casserole dish.
4. Stuff each shell with about 1-2 tbsp of filling and arrange in a single layer into casserole dish.
5. Sprinkle evenly the 1 cup of shredded mozarella.
6. Drizzle with the 2 tsbp olive oil.
7. Bake for 20-25 min.
8. Broil on high for 5 minutes til top is brown and bubbly. This will give it the appearance of an Italian restaurant entree.
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