Tre Stelle® Ricotta, Garlic Stuffed Pasta Shells

Tre Stelle® Ricotta, Garlic
Stuffed Pasta Shells

 

Tre Stelle® Ricotta, Garlic
Stuffed Pasta Shells

Another vegetarian delight! Kale is an option to substitute for the spinach in this recipe.

Prep Time:
20 minutes 
Ready In:
30 minutes or less
Serves:
Makes approximately 4-6 serving
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Ingredients
Instructions
  • 12 pasta shells
  • 1 pkg | 275 g frozen chopped spinach, thawed and squeezed dry
  • 1 clove garlic, minced
  • 1 tsp | 5 mL Italian seasoning
  • ¼ cup | 50 mL fresh basil, minced
  • 1 tub | 475 g Tre Stelle® Extra Smooth Ricotta Cheese
  • ¼ cup | 50 mL Tre Stelle® Grated Romano Cheese
  • 1 egg, beaten
  • 1 jar | 700 mL prepared pasta sauce
Instructions
  • In a large pot of boiling, salted water boil pasta shells until ‘al dente’.
  • Drain and rinse well.
  • Preheat oven to 375ºF (175ºC).
  • In a medium bowl combine Spinach & Garlic Ricotta, beaten egg and basil; stir to blend.
  • Set aside or refrigerate until ready to use.
  • Spread ½ cup of pasta sauce onto the bottom of a 9” x 13” baking dish.
  • Fill each pasta shell with a heaping tablespoonful of Ricotta mixture and arrange in baking dish, filling side up.
  • Spoon remaining pasta sauce over shells and sprinkle with Romano.
  • Cover and bake for 20 minutes.
  • Remove cover from dish and bake an additional 10 minutes.