Carmelina Spinach Ricotta Stuffed Shells
Pasta shells, cooked al dente
Fresh spinach leaves
4, 8 ounce pouches
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.
- 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.