Cheese-Stuffed Shells

Ingredients

• 2 Garlic Cloves
• 2 oz Spinach
• 8 oz Ricotta Cheese
• 3 oz Grated Parmesan Cheese
• 3 oz Liquid Egg
• 1 Box of Jumbo Pasta Shells
• 14 ½ oz Crushed Tomatoes
• 1 tsp. Dried Oregano
• 2 oz Shredded Mozzarella
• 1 Mini Baguette
• Olive Oil
• Salt Pepper
• Prepare two medium casserole dishes with cooking
• spray. Mince garlic. Finely chop spinach. Combine
• ricotta, Parmesan, spinach, liquid egg, ¼ tsp. salt,

Instructions

1. 1

   Cooking Spray: 2 Medium Casserole Dishes

2. 2

   Cook Within: Covering pasta at the start of its baking time keeps filling moist. Uncovering at the end browns cheese and crisps pasta. These carry huge amounts of bonus flavor and texture, so don’t be afraid of a little char! We send you extra shells in case some break. If you’d like to save the rest to repeat the recipe, just boil up the amount you need + a few extra for buffer, and store the remaining in an airtight container. Ricotta cheese is not a true cheese– it’s actually a by-product of the cheesemaking process.

3. 3

   Prepare two medium casserole dishes with cooking: spray. Mince garlic. Finely chop spinach. Combine ricotta, Parmesan, spinach, liquid egg, ¼ tsp. salt,

4. 4

   Bake the Shells: Top shells in casserole dishes with remaining sauce and mozzarella cheese. Spray two pieces of foil with dish, sprayed side down. Place casserole dishes on step, and bake for 20 minutes.

5. 5

   Cook Pasta and Make Marinara Sauce: Add 16 pasta shells (12 to fill and 4 just in case!) to boiling water and stir. Boil 9 minutes, drain in colander, and rinse briefly under cold water to pre- vent sticking. While pasta cooks, combine crushed tomatoes, half the garlic, oregano, 1 Tbsp. olive oil, a thin layer of marinara sauce in bottom of prepared casserole dishes.

6. 6

   Prepare the Bread: Halve baguette, then slice pieces again on an angle. Rub bread with remaining garlic and 2 tsp. olive oil. After shells have baked for 20 minutes, remove from bake an additional 5-8 minutes, or until cheese is lightly browned and bread is toasted. Hold shell open with one hand and, using a spoon, generously fill 12 shells with ricotta filling. If you have leftover filling, add more to filled shells. Place filled shells snugly in casserole dishes.

7. 7

   Remove baking sheet from oven and, using oven: mitts and trivets, serve stuffed shells and garlic bread straight to the table. Filling will be hot, so take care when biting into shells! • Don’t have two medium sized casserole dishes? We recommend finding an oven- safe dish that will fit 12 pasta shells snugly. Cooking times may vary based on size, so in this recipe. Half goes in the marinara sauce, and the rest is in the garlic bread. the recipe before you start–we promise it will be time • Place a colander in the sink • Bring a large pot of lightly salted water to a boil