Скачать или смотреть Stuffed pasta shell with ricotta and spinach

These stuffed shells parmigiana are delicious.
Stuffed with ricotta cheese, chopped spinach in a homemade marinara sauce and topped with a mixture of mozzarella and grated parmesan cheese, a comforting meal for the all family ready in about 45 minutes!

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Ingredients for 6 servings:
24 jumbo pasta shells
1/2 medium onion, chopped
2 garlic cloves, minced
1 tbsp olive oil
1 tsp salt, divided
1/2 tsp freshly ground black pepper, divided
3 cups marinara sauce homemade or store bought
15 oz ricotta cheese
1 branch of fresh basil
1 large egg
1/2 cup parmesan cheese
2 cups shredded mozzarella cheese, divided
1/4 cup chopped parsley
(optional) - 2 cups (packed) fresh spinach
leaves, roughly-chopped

Instructions:
Preheat the oven to 375°F (180°C).
Cooking the pasta shells:
Bring a large pot of water to a boil.
Once it boil cook the pasta shells 2-3 minutes less than the time indicated on the package directions, to avoid overcooking during baking. Drain and set aside.
Make the sauce:
In a deep pan over medium-high heat, add 1 tbsp olive oil and sauté the chopped onion until softened, about 1-2 minutes.
Add minced garlic, and sauté 1 minute longer until fragrant.
Add 3 cups marinara sauce and season with 1/2 tsp salt, 1/4 tsp pepper, and a branch of fresh basil.
Stir, and bring to a uniform boil then simmer for 20-25 minutes.
Meanwhile, heat the olive oil in a large skillet over medium-high heat. When the oil begins to shimmer, add the garlic and cook until it begins to brown, about a minute or two. Add the spinach and cook, stirring occasionally, until the leaves begin to wilt but are still bright green, about 1 to 3 minutes. The spinach should be reduced by half. Remove from the heat and let cool.
Assembly:
In a large bowl, add 15 oz ricotta cheese,1 cups mozzarella, 1/4 cup parmesan, 1 egg, 1/2 tablespoon chopped parsley, 1/4 tsp salt and a good pinch of black pepper. Stir thoroughly until well combined.
Spread 1 and 1/2 cups (350ml) of marinara sauce on the bottom of a large 9-by-13-inch (23x33 cm) oven proof casserole dish.
Stuff each pasta shell with a generous amount of the ricotta and spinach mixture, and place them in the casserole over the marinara sauce in a single layer.
Sprinkle the remaining 1/4 cup of grated cheese and 1 cup mozzarella cheese over the top.
Cover with aluminum foil and bake in a preheated oven at 375°F (180°C) - for 25 minutes.
Then, remove the foil and broil for another 5 to 7 minutes until the cheese is bubbly. Or, remove foil and bake for 10 minutes longer until the cheese is lightly golden.
When using the broil/grill function, be very careful not to burn the surface of the cheese.
Once done, remove from the oven and garnish with parsley and serve.