Spinach and Ricotta-Stuffed Shells with Shrimp

I think you’ll like this recipe, and here’s why.

This recipe is very much back to the basics. This recipe starts with pasta shells – we can all boil water, right? In these tender, cooked shells goes ricotta and chopped spinach leaves – stir together, fill your shells, set shells in a pan. On top of these shells goes loads of mozzarella, and lots of little shrimps. You put in the oven, you remove from the oven, and you admire your masterpiece.

So easy! And such a great presentation, with enough leftover for tomorrow’s lunch.

It’s also worth mentioning that you can do what.ever.you.want with these shells. Hate shrimp? (Aimee, that’s you.) Sub with chicken. Want some more greens? Chopped asparagus in the ricotta would be diiiiivine. You also get to use your favorite marinara – which in my case, is Cascone’s Original Pasta Sauce. Cascone’s is an italian place with several locations in KC, and just the logo brings back memories of their super sweet marinara that I could never get enough of….

[gift idea here, guys.]

Enjoy!

Spinach and Ricotta-Stuffed Shells with Shrimp

1 (12 oz) box of jumbo pasta shells

1 (24 oz) jar of marinara sauce

30 oz container part-skim ricotta

2 C baby fresh spinach, washed and dried; chopped

salt + pepper

1.5 C grated mozzarella

1 bag frozen shrimp, thawed

1. Cook jumbo pasta shells until just al dente, no longer. Heat oven to 400.

2. In medium bowl, combine ricotta, spinach, and sprinkle of salt + pepper.

3. Pour marinara sauce in the bottom of a large baking dish – NOTE! I needed two baking dishes. Spoon ricotta mixture into cooked shells. You will use most, but not all, of the shells. Place shells on top of the sauce. Scatter shrimp throughout the baking dish. Sprinkle mozzarella over shells and shrimp.

4. Bake until heated through, 10-12 minutes. During the last several minutes, increase oven temp to broil until cheese is lightly browned.