Recipes

Spinach and Ricotta Cheese Stuffed Shells

• 2 ½ cups part-skim Ricotta Cheese
• ½ C grated fresh Parmesan Cheese
• ½ tsp. onion powder
• ½ tsp dried oregano
• ¼ tsp. salt
• ¼ tsp. freshly ground black pepper
• 1 10 oz. package frozen chopped spinach, thawed, drained and squeezed dry. (May use 1 ½ cup fresh, cooked spinach also).
• 1 large egg yolk
• 1 garlic clove, minced
• 24 jumbo pasta shells
• 2 Cups Gourmet Mom’s Milano Marinara Sauce.

Preheat oven to 350˚

Spread ½ cup Gourmet Mom’s Milano Marinara Sauce over bottom of a 13 x 9 inch baking dish coated with cooking spray.

Combine Ricotta Cheese and next 8 ingredients

Spoon 1 ½ TBS of filling into each pasta shell.

Arrange stuffed shells in prepared baking dish; Drizzle with remaining 1 ½ cups of Marinara Sauce.

Cover and bake at 350˚ for 30 minutes.  Let stand 5 minutes before serving.