Spinach and Ricotta Stuffed Shells


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Serves 2 | Prep Time 10 | Cook Time 30

Why I Love This Recipe

My husband is a stickler about vegetables, but he loves pasta. In order to get him to eat a veggie I started incorporating it into his diet by masking the flavors with the rich and intoxicating flavors of the Italian world.


Ingredients You'll Need

Jumbo pasta shells(about 6-7 needed)
Homemade or from Trader Joes'- Pomodoro Sauce
Lots of spinach(a prepared bag works)
Broccoli-chopped A lot
Ricotta cheese(enough to fill the shells)
Mozzarella
Basil
Oregano
Thyme
Pepper


Directions

Boil the water and cook the pasta for 6 minutes. Preheat the oven to 350.


Cook the spinach until it wilts.


In a small bowl mix together the ricotta, herbs, cheese and the broccoli until well mixed.


Spoon the mixture into the shells. In a deep baking dish, add some pasta sauce to the bottom of the bowl. Add the shells and spoon some sauce on top of each shell. Sprinkle a little bit of cheese.


Bake for twenty minutes and serve hot!


Questions, Comments & Reviews



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