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| Prep Time | 15 minutes |
| Cook Time | 45 minutes |
| Servings |
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Ingredients
- 2 (10 oz.) packages frozen chopped spinach thawed
- 15 oz ricotta cheese
- 1 cup Parmesan cheese grated, divided
- 2 tbsp fresh basil chopped
- 3 cloves garlic finely chopped
- salt and pepper to taste
- 1 (24 oz.) jar Francesco Rinaldi Marinara Pasta Sauce
- 32 jumbo pasta shells cooked, rinsed and drained
- Preheat oven to 350°F.
- Squeeze spinach dry. Transfer spinach to a large bowl and add ricotta, ½ cup Parmesan cheese, basil and garlic. Season mixture with salt and pepper to taste.
- Spoon 1/2 cup pasta sauce evenly over 13 x 9-inch baking dish. Fill each pasta shell with spinach mixture. Place shells filling side up in dish; spoon remaining sauce over shells. Sprinkle with remaining ½ cup Parmesan cheese. Cover loosely with foil and bake until heated through, about 30 minutes.
- Serve with additional Parmesan cheese.
