Spinach & Ricotta Stuffed Shells

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