Stuffed Shells

Ingredients

8 ounces jumbo pasta shells

2 cups Yo Mama Roasted Garlic Tomato Sauce

6 ounces frozen spinach, warmed and drained of any liquid

16 ounces ricotta

½ cup pecorino

1 teaspoon lemon zest 

1 teaspoon Italian seasoning

1 teaspoon salt

½ teaspoon pepper

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Instructions

  1. Bring a large pot of salted water to a  boil. Cook the pasta according to the package directions for al dente. Drain with cold water and set aside to cool.
  2. In a medium bowl, combine the spinach, ricotta, pecorino, lemon zest, italian seasoning, salt, and pepper.
  3. Spread the marinara in the bottom of a 9x9” baking dish.
  4. Stuff each cooled shell with the ricotta filling and place in the dish.
  5. Cover with foil and bake at 425°F for 20 minutes.