Ingredients
20 shells
4 cups spinach
2 cloves garlic
2 tbsp olive oil
2 cups ricotta cheese
2 cups mozzarella
1 tsp SIDS SALT & PEPPER
1 tsp Italian seasoning
1½ cups marinara sauce
Directions
Preheat oven to 175°C.
Cook pasta shells in boiling water for 6-7 minutes. Remove, drain and set aside.
Heat olive oil in sauté pan and cook garlic and 4 cups of packed spinach (remove large stems) for a few minutes until the spinach starts to wilt.
Add the spinach and garlic mixture to a large bowl containing the ricotta cheese, 1 cup of the mozzarella, SIDS SALT & PEPPER, and Italian seasoning. Mix until well combined.
Stuff the shells with the cheese and spinach mixture.
Spread ½ cup marinara sauce on the bottom of a 22x33 cm casserole dish. Add stuffed shells so you have four rows of five shells.
Top shells with remaining 1 cup of mozzarella and remaining 1 cup of marinara sauce.
Bake in oven for 30 minutes.
