Ricotta-Spinach Stuffed Pasta Shells

 

Just in time for Meatless Monday! Who doesn't like pasta shells bursting with cheesy spinach and smothered in tomato sauce? You can easily double or triple the recipe to feed a crowd.

Makes 12 shells: 3 to 4 servings

• 12 dried jumbo pasta shells = 12 conchiglioni (pâtes en forme de grosses coquilles)
• 1 6 oz. bag of baby spinach or 4 oz. frozen chopped spinach, thawed and drained = 1 sachet de 450 g de jeunes pousses d'épinards ou 120 g d'épinards hachés et égouttés
• 1 cup fresh ricotta cheese = 250 g de ricotta fraiche
• 4 oz. shredded mozzarella or other Italian cheese = 120 g de mozzarella râpée ou autre fromage (parmesan, fontina, gruyère)
• 1 large egg white = 1 blanc d'oeuf
• ¼ teaspoon garlic powder = ¼ cuillère à café d'ail en poudre
• salt & pepper = sel et poivre
• 2 cups tomato or marinara sauce = 475 ml de sauce tomate ou marinara
• 2 tablespoons grated Parmesan or Romano cheese = 2 cuillère à soupe de parmesan (ou romano) en poudre

Preheat oven to 350F / 180C.

Cook pasta shells until al dente (about 9 minutes) and drain. Set aside to cool.

Microwave spinach in the bag for 3 minutes. Shred in food processor and drain excess water. You will obtain ½ cup of shredded spinach. In a bowl, mix ricotta, mozzarella, egg white and spinach. Add garlic powder and salt and pepper to taste.

Spread about ½ cup tomato sauce in a baking dish. Stuff each shell with ricotta-spinach mixture and place in the dish. Pour remaining tomato sauce over the stuffed shells and sprinkle with grated parmesan.

Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 5 minutes. Enjoy!

Note: Those shells freeze really well. No thawing required, just place the frozen dish, covered with foil, in the 350°F oven and bake for 1 hour, remove foil and bake for an additional 10 minutes.