Stuffed Shell Baked Pasta
Stuffed Shell Baked Pasta
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Ingredients
1 box large shell noodles (about 15 shells)
2 cups chopped spinach
1 ½ cups ricotta cheese (full fat)
2 tsp salt
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1 tbsp & ½ tsp Morton & Bassett Fine Ground Black Pepper
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1 ½ tbsp Morton & Bassett Italian Seasoning
1 can tomato sauce
¼ cup grated parmesan cheese
Directions
Preheat oven to 350° F.
Boil noodle shells until al dente and let cool slightly.
Chop spinach, then make the filling by combining spinach, ricotta, 1 tsp salt, ½ tbsp M&B Fine Ground Black Pepper, and ½ tbsp M&B Italian Seasoning.
Add tomato sauce to a large skillet and add in ½ tbsp M&B Fine Ground Black Pepper, 1 tbsp M&B Italian Seasoning, 1 tsp salt, and mix well.
Stuff cooked pasta shells with the ricotta mixture and place in the tomato sauce in the skillet (fan them out so they’re evenly distributed in the sauce).
Sprinkle the noodles with ½ tsp M&B Fine Ground Black Pepper and grated parmesan cheese.
Bake skillet for 30 minutes at 350° F until cheese is golden brown on top.
Let cool slightly and serve!