Tag: italian

By: Luke Banar

Ingredients 

• 5 Ounces of Spinach 
• 2 Cups of Ricotta cheese 
• ¼ cup of Pecorino cheese
• 2 Garlic cloves or garlic salt
• 20 Jumbo Shells
• 1 cup of Mozzarella 

This recipe will make up to 20 pasta shells filled with a cheese mixture. First you need to start by cooking the jumbo pasta shells in salted water. Make sure that the pasta is still firm and not overcooked so it can hold the filling. While the shells are cooking, make the filling by adding ricotta, pecorino, garlic, and cut up steamed spinach and mix all of these ingredients until it is fully incorporated. Once the shells are cooked you need to fill them using the cheese from earlier. Use a spoon to scoop some of the filling into each shell. Place the shells in the pan and add the tomato sauce into the bottom of the pan making sure that it is evenly spread throughout. Then add 1 cup of mozzarella cheese on the top and bake at 375 F for 30 minutes while covered with tinfoil. If you want you can move the pan onto the top row of the oven to broil for 2-4 minutes after taking off the tinfoil. This dish is good to have with garlic bread or whatever other dish you would like.