Spinach-Ricotta Stuffed Jumbo Shells

Pasta dishes are great options for “meatless nights”. Doing the latter is actually a good practice in living green. I learned that from a guy on Oprah during her Earth Day show. I was happy to learn that my family is actually doing things that could save the planet earth. However little they are, they still matter.

Here’s a pasta dish that I hope you’d love and include in your own “meatless nights” days.

Spinach-Ricotta Stuffed Jumbo Shells (© Dexie Wharton)

INGREDIENTS :

• box of jumbo shells, cook al dente
• 16 oz  ricotta cheese
• 1 can of chopped spinach
• half a jar of alfredo sauce
• 1 cup shredded mozzarella cheese
• sprinkle of Italian seasoning
• sprinkles of salt and pepper

Cook the jumbo shells, al dente. Drain the water.

Squeeze the liquid out of the spinach.

In a bowl, combine ricotta cheese, spinach, 1/2 cup of shredded mozzarella cheese, sprinkle Italian seasoning, salt and pepper.

Add a little bit of Alfredo sauce at the bottom of the casserole dish.

Stuff each jumbo shells with the spinach and cheese mixture. About 1 spoounful amount on each shell. Line the stuffed shells onto the casserole dish.

Drizzle the rest of the Alfredo sauce on top of the shells. Sprinkle the remaining shredded mozzarella cheese.

Bake it in the preheated oven (355°) for 10 to 15 minutes.

Serve with herb garlic-butter French bread and organic salad. Enjoy.