Spinach and Ricotta Stuffed Pasta Shells

Instructions

1. Step 1

   Heat the oven to 190°C. Boil the pasta shells with 6 gr salt until just al dente, about 9 minutes, then drain and spread them out to cool slightly.

   Timer: 9 min (fixed)

   Ingredients used: 250.0 gr Jumbo Pasta Shells, 6.0 gr Salt

   Cookware: colander, large pot

2. Step 2

   Heat the olive oil in a large skillet over medium heat. Add the garlic and cook until fragrant, about 30 seconds.

   Timer: 1 min (fixed)

   Ingredients used: 6.0 gr Garlic, 15.0 ml Olive Oil

   Cookware: large skillet, spoon

3. Step 3

   Add the spinach and cook over medium heat until wilted and excess moisture has evaporated. Remove from the heat and let it cool for 5 minutes.

   Timer: 9 min (fixed)

   Ingredients used: 300.0 gr Spinach

   Cookware: large skillet, spoon

4. Step 4

   Combine the ricotta, egg, spinach mixture, 40 gr Parmesan, the remaining 3 gr salt, black pepper, and nutmeg in a mixing bowl.

   Timer: 3 min (fixed)

   Ingredients used: 1.0 piece Egg, 2.0 gr Ground Black Pepper, 0.5 gr Ground Nutmeg, 40.0 gr Parmesan Cheese, 450.0 gr Ricotta Cheese, 3.0 gr Salt

   Cookware: mixing bowl, spoon

5. Step 5

   Spread 250 ml marinara sauce across the bottom of the baking dish. Fill the cooked shells with the ricotta mixture and arrange them open-side up in the dish.

   Timer: 10 min (fixed)

   Ingredients used: 250.0 ml Marinara Sauce

   Cookware: baking dish, spoon

6. Step 6

   Spoon the remaining 450 ml marinara sauce around and over the shells. Top with the mozzarella and the remaining 20 gr Parmesan.

   Timer: 3 min (fixed)

   Ingredients used: 450.0 ml Marinara Sauce, 200.0 gr Mozzarella, 20.0 gr Parmesan Cheese

   Cookware: baking dish, spoon

7. Step 7

   Cover the baking dish with aluminum foil and bake at 190°C until the sauce is bubbling and the filling is hot, about 20 minutes.

   Timer: 20 min (fixed)

   Cookware: aluminum foil, baking dish

8. Step 8

   Remove the foil and bake until the cheese is lightly browned, about 10 minutes. Let the shells rest for 5 minutes before serving.

   Timer: 15 min (fixed)

   Cookware: baking dish