Spinach-ricotta stuffed shells

Ingredients

Base quantities for 4 people. DinnerRoster resizes them to your household when you build a roster.

• Jumbo pasta shells12 oz
• Whole-milk ricotta15 oz
• Frozen chopped spinach, thawed10 oz
• Shredded part-skim mozzarella2 cups
• Finely grated Parmesan1/2 cup
• Lower-sodium marinara sauce1 24-oz jar
• Large lemon1
• Garlic powder1 tsp
• Fresh basil1/2 cup
• Olive oil1 tsp

How dinner comes together

1. 1

   Heat the oven to 400°F and lightly oil the baking dish. Cook the shells 2 minutes less than the package direction, drain and spread out so they do not stick.

2. 2

   Squeeze the spinach in a clean towel until very dry. Mix it with the ricotta, half the mozzarella, Parmesan, lemon zest, garlic powder and chopped half of the basil.

3. 3

   Spread 1 cup marinara in the dish. Fill each intact shell with about 2 tablespoons ricotta mixture and arrange open-side up in one layer.

4. 4

   Spoon the remaining marinara over and around the shells, then scatter over the remaining mozzarella. Cover the dish tightly with foil.

5. 5

   Bake until the sauce bubbles and the center shells register at least 165°F, 20 minutes. Uncover and bake until the cheese has golden spots, 8–10 minutes more.

6. 6

   Rest for 5 minutes so the filling firms slightly, then finish with the remaining torn basil.

Estimated nutrition

Per serving. Values can vary with brands and substitutions and are not medical guidance.

Allergens

Based on the recipe as written. Always check packaged-product labels and cross-contact warnings for your household.

• Milk
• Wheat

Equipment

• Large pot
• 9-by-13-inch baking dish
• Mixing bowl
• Colander