Egg-Free Spinach and Ricotta Stuffed Shells

Ingredients

• 12 shells Jumbo Pasta Shells
• about 285 g Frozen Spinach
• about 425 g Ricotta Cheese
• 2 tablespoons Flaxseed Meal
• 6 tablespoons Water
• 1/4 cup Grated Parmesan Cheese
• 2 cloves Minced Garlic
• 1 teaspoon Dried Oregano
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 2 cups Marinara Sauce

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 190°C. In a small bowl, combine the 2 tablespoons Flaxseed Meal with the 6 tablespoons Water; stir well and let the mixture sit for 5 minutes to thicken into a slurry.
2. 2Bring a large pot of salted water to a rolling boil over high heat. Add the 12 Jumbo Pasta Shells and cook for 8-10 minutes, or until they are al dente (tender but still firm to the bite). Drain the shells in a colander and rinse them with cold water to prevent sticking, then set them aside.
3. 3Thaw the about 285 g Frozen Spinach completely. Place the thawed spinach in a clean kitchen towel or a fine-mesh sieve and squeeze out as much excess water as possible. Roughly chop the spinach into 1.27 cm pieces.
4. 4In a large mixing bowl, combine the about 425 g Ricotta Cheese, the prepared about 285 g Frozen Spinach, the flaxseed meal slurry (from step 1), the 1/4 cup Grated Parmesan Cheese, the 2 cloves Minced Garlic, the 1 teaspoon Dried Oregano, the 1/2 teaspoon Salt, and the 1/4 teaspoon Black Pepper. Mix all ingredients thoroughly until well combined.
5. 5Pour the 2 cups Marinara Sauce into the bottom of a 22.86 × 33.02 cm baking dish, spreading it evenly. Carefully stuff each of the 12 cooked Jumbo Pasta Shells with approximately 2-3 tablespoons of the ricotta mixture, then arrange them in a single layer over the marinara sauce in the baking dish.
6. 6Place the baking dish in the preheated oven and bake for 30-40 minutes, or until the sauce is bubbly around the edges and the filling is heated through. The shells should appear lightly golden on top.

Substitutions

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