Spinach & Ricotta Stuffed Shells

We started doing #meatless Monday’s awhile back and to be honest we really had a small selection of meatless recipes we enjoyed it took us a little while to broaden our horizons with meatless meals. We do find still though that the majority of our meatless meals end up very carb heavy with lots of cheese. Which is not necessarily healthier but … we will get there.

Ingredients

• 1 Box of Large Pasta Shells, cooked as per packaging

• 1 Large Can of Tomato Sauce

• 1-2 Cups of Spinach

• 1.5 Cups of Ricotta Cheese

• 1.5 Cup of Mozza Cheese, shredded (plus some for baking on top)

• 2-3 Roma Tomatoes, chopped

• 1-2 Tbsp. Garlic Powder

• 1-2 Tbsp. Pepper

• 2 Tsp. Salt

• 1-2 Tsp. Black Truffle Salt

• 1-2 Tsp. Oregano

• 1-2 Tsp. Oil

Directions

• Pre-heat the oven to 350F degrees, Cook the pasta as per packaging, drain and set aside until ready to stuff.

• In a medium pot, combine the tomato sauce, chopped tomatoes and seasonings. Bring to a slight bubble and simmer on low.

• Add the oil and spinach to a medium pan and cook the spinach down slightly. Season with additional salt and pepper if desired.

• In a large bowl, combine the cheeses, truffle salt, pepper, garlic powder and the spinach. Mix well. You could also add mushrooms or cooked onions to this as well if you were looking to further spruce up the dish.

• Pour about 1/2 - 2/3 of the sauce mixture into the bottom of a large casserole dish, Using a spoon, scoop generous portions of the cheese/spinach mixture unto each pasta shells then gently set each of them into the tomato sauce. Fit in as many shells as you possibly can in a single layer.

• Sprinkle as much or as little additional mozza cheese on top and bake until cheese is golden brown (about 15-25 minutes). Broil on LO for 4-5 minutes at the end.