Categories: Pasta
Ingredients
- 1 tbsp olive oil
- 1/2 medium onion, diced
- 1 garlic clove, minced
- 10 oz baby spinach
- 4 tbsp butter
- 1/4 cup flour
- 2 1/2 cups milk
- 2 tbsp chopped basil
- 2 tbsp chopped parsley
- Kosher salt and black pepper to taste
- 30 oz container ricotta
- 1 cup grated Parmesan
- 1 large egg
- 12 oz jumbo pasta shells, cooked until slightly firmer than al dente
- 24 oz jar marinara sauce
Directions
-
Heat the olive oil in large skillet over medium heat. Add onion and garlic and saute until the onion starts to soften, about 4 minutes. Add spinach and cook, stirring continuously, until it’s lightly wilted, about 2 minutes.
-
Remove the spinach from the pan and let it cool slightly, then place it inside a few paper towels and squeeze out as much liquid as you can. Give it a rough chops and set it aside.
-
Turn the heat to medium-low, then, in the same skillet, melt the butter and sprinkle the flour over the top. Whisk it together to make a roux, then cook it for a minute or two.
-
Slowly add the milk, whisking out lumps as you go and cook it until the white sauce is thickened, 4-5 minutes.
-
Turn off the heat and stir in half the basil, half the parsley, and salt and pepper to taste. Taste and adjust the seasonings.
-
In a separate bowl, mix together the ricotta, Parmesan, egg, the rest of the basil, the rest of the parsley, and salt and pepper to taste until combined. Stir in the chopped spinach mixture.
-
To assemble, use a spoon to fill the pasta shells with the cheese mixture. Stuff them generously. Place the shells seam side down in a 9×13 casserole dish or disposable foil pan.
-
Pour the marinara evenly over the shells and then ladle the white sauce over the marinara in a zig-zag design. Finally sprinkle on extra Parmesan.
-
Preheat oven to 375 and bake the shells for 25-30 minutes, or until hot and bubbly.