Spinach and Ricotta Stuffed Shells
Adapted from Cooking Light, October 2007
2 cups pasta sauce (I used Ragu Tomato, Garlic, and Basil)
2 1/2 cups part skim ricotta (I used light Harris Teeter brand)
1/2 cup grated Parmesan cheese
1/2 tsp onion powder
1/2 tsp dried oregano
1/4 tsp salt
1/4 tsp black pepper
1 10 oz package frozen chopped spinach, thawed, drained, and squeezed dry
1 large egg yolk
1 garlic clove, minced (I used bottled garlic)
24 jumbo pasta shells, cooked
Preheat oven to 350.
Spread 1/2 cup pasta sauce over bottom of a 9x13 baking dish coated with cooking spray.
Combine ricotta and next 8 ingredients (through garlic) in a large bowl, stirring well. Spread about 1 1/2 TBS filling into each pasta shell. Arrange stuffed shells in prepared dish; spread with remaining 1 1/2 cups pasta sauce. Cover and bake at 350 for 30 minutes. Let stand 5 minutes before serving.
Again, sorry for the lack of pictures. I'm sure you can imagine what stuffed shells look like though! :)
This is a tasty, and healthy, vegetarian stuffed shells recipe. Just a good, easy, basic recipe. I made it about 4 hours ahead and it's a definitely a make-ahead meal I'll have again!