Stuffed shells oven pasta

Recipe

Jumbo pasta shells (about 12–15)
250 g ricotta cheese
150 g spinach, chopped up
100 g mozzarella, shredded
50 g grated Parmesan
1 egg
1–2 cups tomato sauce
1–2 garlic cloves, minced
Olive oil
Salt, pepper, and fresh basil to taste

Cook pasta shells for half of the normal cooking time. Drain and set aside.

In a pan, sauté garlic in a little olive oil, then add spinach until wilted. Let it cool slightly, then mix with ricotta, egg, Parmesan, salt, and pepper. Put this mixture into a piping bag with a large nozzle.

In another pan add your tomatoe sauce along with salt, pepper and basil and let this simmer. Stuff each pasta shell with the spinach-ricotta mixture and place on top of the tomatoe sauce. Sprinkle mozzarella over the shells.

Bake at 180 °C for 20–25 minutes until the cheese is melted and bubbly. Garnish with fresh basil before serving.