Gluten-Free Spinach and Ricotta Stuffed Shells

Ingredients

• 12 Gluten-free jumbo pasta shells
• 15 oz Ricotta cheese
• 10 oz Frozen spinach (thawed and squeezed dry)
• 1 Egg
• 0.25 cup Grated Parmesan cheese
• 1 teaspoon Italian seasoning
• to taste Salt and pepper
• 2 cups Marinara sauce
• 1 cup Mozzarella cheese (shredded)

Instructions

1. 1Bring a large pot of water to a rolling boil. Carefully add the 12 gluten-free jumbo pasta shells to the boiling water. Cook the shells for 8-10 minutes, or until they are tender but still firm enough to hold their shape. Drain the shells in a colander and rinse them with cold water to prevent sticking.
2. 2In a large bowl, combine the 15 oz of ricotta cheese, the 10 oz of thawed and squeezed dry frozen spinach, the 1 egg, the 0.25 cup of grated Parmesan cheese, the 1 teaspoon of Italian seasoning, and salt and pepper to taste. Stir thoroughly with a spoon or spatula until all ingredients are evenly combined.
3. 3Preheat your oven to 375°F (190°C). Pour approximately 0.5 cup of the 2 cups of marinara sauce into the bottom of a 9x13-inch baking dish and use a spoon or spatula to spread it into a thin, even layer.
4. 4Carefully pick up one cooked gluten-free pasta shell and use a small spoon to fill its cavity with about 2-3 tablespoons of the spinach and ricotta mixture. Place the stuffed shell, opening side up, in the prepared baking dish. Repeat this process for all 12 shells, arranging them in a single layer.
5. 5Pour the remaining 1.5 cups of marinara sauce evenly over the stuffed shells in the baking dish, ensuring they are mostly covered. Sprinkle the 1 cup of shredded mozzarella cheese evenly over the top of the shells.
6. 6Bake the stuffed shells in the preheated oven at 375°F (190°C) for 25-30 minutes, or until the mozzarella cheese is melted and bubbly, and the filling is heated through to the center.
7. 7Carefully remove the baking dish from the oven. Serve the Gluten-Free Spinach and Ricotta Stuffed Shells hot.

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