Carmelina Spinach Ricotta Stuffed Shells

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Servings:

4-6

Quantity

Ingredients

1 lb

Pasta shells, cooked al dente

1 cup

Breadcrumbs

1/2 cup

Milk

3 Tablespoons

Olive oil

5 ounces

Fresh spinach leaves

9 ounces

Ricotta cheese

To taste

Salt

To taste

Black pepper

Pinch

Nutmeg

4, 8 ounce pouches

PIZZAMARINARA™, divided

Garnish

Parmesan cheese

2 Tablespoons

Pine nuts, crushed

Spinach Ricotta Filling:

Place breadcrumbs, 3 tablespoons of olive oil, spinach and ricotta cheese in a food processor and pulse to combine. Season to taste with salt and pepper, and nutmeg.

Directions:

In a 9 x 13-in casserole dish, pour 2 pouches of PIZZAMARINARA™ into bottom of casserole dish.
Spoon about 2 tablespoons of the spinach ricotta filling into each pasta shell and arrange over sauce in casserole dish.
Pour 2 additional pouches of PIZZAMARINARA™ over top of the pasta shells. Top with Parmesan cheese and pine nuts.
Bake for 20 minutes at 350°F until cheese is bubbling and golden brown.