Spinach and ricotta stuffed shells. Very fast and delicious recipe. Adapted from http://www.forkknifeswoon.com

Makes 4 servings

Ingredients:

• 16 jumbo pasta shells , uncooked
• 1 1/2 tablespoons extra virgin olive oil
• 2 teaspoons minced garlic
• 4 cups fresh spinach leaves,chopped
• 12 oz (360 g) ricotta cheese
• 1 cup (250 g) shredded mozzarella cheese
• 1/2 cup (125 g) grated Parmesan cheese
• 1 large egg,beaten
• 1 tablespoon freshly chopped basil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 1/4 cups (310 g) marinara sauce

Cooking Method:

1. Preheat your oven to 375 F (190 C) .
2. Cook pasta,according cooking instruction and set aside.
3. In a large nonstick skillet,heat olive oil over medium-high heat.Add minced garlic and cook,stirring,until browned.
4. Add chopped spinach leaves and cook , stirring occasionally , until leaves begin to wilt ,for about 3-4 minutes.
5. Remove from the heat,set aside and allow to cool.
6. In  a mixing bowl,combine spinach, ricotta, mozzarella, Parmesan, egg, basil and salt and black pepper. Stir well and set aside.
7. Pour half cup of marinara sauce into the bottom of shallow baking sheet.
8. Stuff each cooked pasta shell with ricotta mixture.Place in prepared baking sheet.
9. Cover stuffed pasta shells with remaining marinara sauce,then cover with aluminum foil.
10. Bake in preheated oven for 25 minutes.
11. Remove aluminum foil and bake for a further 10-15 minutes or until the top begins to brown and the sauce begins the bubble.
12. Sprinkle with Parmesan cheese and serve.