RECIPES

Cheesy Spinach-Ricotta Stuffed Shells

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This vegetarian pasta dish is easy, cheesy and definitely delicious! Stuffed with creamy ricotta and savory Parmesan, this recipe — spiked by bright lemon and herby basil — is sure to become a family favorite around the dinner table.

Serves: 4 - 8

Prep Time 20

Cook Time 25

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Ingredients

20 large pasta shells
2 cups ricotta cheese
1 1/2 cups grated Parmesan cheese, divided
1 cup frozen chopped spinach, thawed and drained
1/2 tsp freshly grated lemon zest
1/2 tsp salt
1/4 tsp black pepper
1 jar (24 oz) Newman’s Own Tomato & Basil Sauce, divided
1 cup shredded mozzarella cheese
1/4 cup packed torn fresh basil leaves

Directions

1

Preheat oven to 400°F. Grease 13 x 9-inch glass baking dish.

2

In large saucepan of boiling salted water, cook pasta shells, stirring occasionally, for 6 to 8 minutes or until al dente. Drain.

3

In large bowl, stir together ricotta, 1 cup Parmesan, spinach, lemon zest, salt and pepper. Divide mixture evenly among pasta shells.

4

Spread half the Newman’s Own Tomato & Basil Sauce over bottom of prepared baking dish. Arrange stuffed shells over top in single layer. Top with remaining sauce and sprinkle with mozzarella and remaining Parmesan.

5

Bake for 15 to 18 minutes or until filling is heated through and cheese is melted and golden. Let cool slightly, then sprinkle basil evenly over top before serving.

Tip: To make ahead up to 3 days in advance, prepare the recipe through Step 4, then bake and proceed with the recipe.

Serve stuffed shells individually as a single-serve appetizer!

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