Hands-On Time: 20 minutes
Total Time: 40 minutes
Ingredients:
• 20 jumbo pasta shells (about half a 12-ounce box)
• 1 x 24 ounce (680 g) jar marinara sauce
• 2 x 15 ounce (425 g) containers ricotta
• 2 cups baby spinach, chopped
• ½ cup grated Parmesan (2 ounces – 56.6 g)
• Kosher salt and black pepper
• ½ cup grated mozzarella (4 ounces – 113 g)
• Green salad (optional)
Method:
- Set an oven rack to the highest position and heat oven to 400°F (204°C). Cook the pasta according to the package directions. Drain and run under cold water to cool.
- Spread the marinara sauce in the bottom of a large broilerproof baking dish.
- In a bowl, combine the ricotta, spinach, Parmesan, ½ teaspoon salt, and ¼ teaspoon pepper. Spoon the mixture into the shells and place them on top of the sauce.
- Sprinkle the shells with the mozzarella and bake until heated through, 10 – 12 minutes.
- Increase heat to broil. Broil the shells until cheese begins to brown, 2 – 5 minutes. Serve with the salad, if desired.
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