Spinach and ricotta stuffed shells✨ . For the Sauce:▪️2 Tbsp Olive Oil▪️1/2 Medium Yellow Onion, diced small▪️2 Cloves Garlic, minced▪️1 x 14 oz. Can San Marzano Tomatoes▪️1 x 14 oz. Can Crushed Tomatoes▪️1 tsp Salt▪️1/2 tsp Pepper▪️1 tsp Italian Seasoning▪️1/4 Cup Red Wine▪️ . For the Filling:▪️2 tsp Olive Oil▪️4 Cups Fresh Spinach, roughly chopped▪️3 Cloves Garlic, minced▪️16 oz. Part Skim Ricotta▪️2 Tbsp Fresh Basil, chopped▪️1 Cup Mozzarella▪️1/2 Cup Parmesan▪️1 Egg▪️1 tsp Salt▪️1/2 tsp Pepper▪️ . For the Shells:▪️8 oz. Jumbo Shells (~30 Shells)▪️1/2 Cup Parmesan▪️ . 1️⃣ Preheat oven to 375°F and bring a large pot of salted water to a boil 2️⃣ In a separate pot, make the sauce; sauté onions and garlic in olive oil with salt and pepper until onions are translucent (2-3 mins); add the San Marzano tomatoes, crushed tomatoes, Italian seasoning and wine; bring to a boil and cover and simmer for 25-30 mins 3️⃣ Sauté the spinach and garlic in olive oil until for 2-3 minutes until spinach is wilted and garlic is fragrant; transfer into a bowl and mix with the rest of the ingredients for the filling 4️⃣ Boil shells for ~9 minutes until al dente (or according to package directions) and then drain and toss in olive oil to avoid sticking 5️⃣ Pour the marinara to cover the bottom of a 9 x 13” dish 6️⃣ Using a spoon, stuff the shells and place them in the baking dish, sprinkle with parmesan on top and cover with foil 7️⃣ Bake covered for 25 minutes and then remove the foil and bake for 15 more minutes - enjoy! . ⏲30 minute prep time + 40 minute cook time . Recipe serves 4-6 people
