24 jumbo pasta shells
extra virgin olive oil
1 3/4 cup ricotta cheese
1 egg
1/3 cup freshly grated Parmesan cheese, divided
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. ground nutmeg
1 package (10 oz.) frozen spinach, thawed and squeezed dry
1/2 cup Classico Riserva Marinara spaghetti sauce
2 Tbsp. fresh chopped parsley
- Preheat oven to 375 F. Coat a 24-cup mini muffin tin with nonstick spray. Set aside.
- Bring a large pot of water to boil; throw in a pinch of salt and add your pasta shells. Cook until al dente, according to package directions, about 12 minutes. Drain, rinse under cold water, and coat with a bit of olive oil to prevent sticking.
- In a large bowl, stir together the ricotta, egg, 1/4 cup of the Parmesan, salt, pepper, and nutmeg. Add in the spinach; mix until combined.
- Fill each cooked shell with a heaping tablespoon of the ricotta mixture.
- Place a stuffed shell into each muffin tin slot. Top with a dollop of Classico® Riserva pasta sauce and sprinkle the remaining Parmesan over each one.
- Bake for 20 minutes until mixture is warmed through and cheese has melted.
- Garnish with the parsley. Serve immediately and enjoy!
WHAT OUR CUSTOMERS THINK
YES I WOULD RECOMMEND THIS ITEM
I mean, I understand the concept of "plating" but come on... this is incredibly depressing.
My friends and family would laugh at me if I served them a stuffed shell as disappointing as the one pictured. “Top with a dallop of sauce”? The shell looks dry and over cooked. How about posting an image that is just as appetizing as the dish should be? /“Fill with a ‘heaping’ tablespoon of ricotta mixture/”
No, FILL THE SHELL. Then top it with the remaining sauce and you will not disappoint your guests.