Author Notes
This is simple and tasty, perfect for when you are pinched for time. —agadamaam
Ingredients
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1
20 jumbo pasta shells (about half a 12-ounce box)
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1
24-ounce jar marinara sauce
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2
15-ounce containers ricotta
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2 cups
cups baby spinach, chopped
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1/2 cup grated Parmesan (2 ounces)
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1/2 cup grated mozzarella (4 ounces)
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kosher salt and black pepper
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1
Clove of garlic, minced
Directions
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Cook the pasta according to the package directions. Drain and run under cold water to cool.
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Spread the marinara sauce in the bottom of a large broilerproof baking dish.
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In a bowl, combine the ricotta, spinach, garlic, Parmesan, ½ teaspoon salt, and ¼ teaspoon pepper. Spoon the mixture into the shells and place them on top of the sauce.
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Set an oven rack to the highest position and heat oven to 400° F.
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Sprinkle the shells with the mozzarella and bake until heated through, 10 to 12 minutes.
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Increase heat to broil. Broil the shells until cheese begins to brown, 2 to 5 minutes.
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