My first attempt making spinach ricotta filling 20 years ago wasn’t so great. It didn’t taste like feet but the flavor was definitely off. My family (troopers for eating it) had a good attitude.
I was debating between stuffed shells vs manicotti. The stuffed shells were great & the creamy ricotta filling was on point! I made a simple cucumber salad, too. This recipe is a keeper! Below is a picture of sautéed garlic & spinach 💚
#conchiglie 🥬😀
Recipe by Forkknifeswoon
Ingredients
- 16 jumbo pasta shells (Cook a couple of extra shells to allow for a few breaking while the pasta cooks.)
- 1–1/2 tbsp olive oil
- 2 tsp fresh garlic, minced
- 4 cups (packed) fresh spinach leaves, roughly-chopped
- 12 oz skim-milk ricotta cheese
- 1 cup shredded skim-milk mozzarella cheese
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1 large egg
- 1 tbsp fresh basil, finely chopped
- 1 tsp kosher salt
- 1/2 tsp freshly-ground black pepper
- 1–1/4 cups marinara sauce
