Spinach and Ricotta Stuffed Shells with Marinara Sauce

For Wholesome Wednesday, let's dive into the comforting embrace of Spinach and Ricotta Stuffed Shells with Marinara Sauce. This dish is a delightful blend of creamy filling and rich sauce, sure to please the whole family.

Ingredients

For the Stuffed Shells:

• 24 jumbo pasta shells
• 2 cups ricotta cheese
• 1 cup grated Parmesan cheese
• 1 egg
• 2 cups fresh spinach, chopped
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 2 cups shredded mozzarella cheese (for topping)

For the Marinara Sauce:

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Sugar, to taste (optional)

Instructions

Preparing the Marinara Sauce:

1. In a saucepan, heat olive oil over medium heat. Add onion and garlic, sauté until soft.
2. Add crushed tomatoes, basil, oregano, salt, and pepper. Bring to a simmer.
3. Cook for 20-30 minutes. If the sauce is too acidic, add a pinch of sugar.
4. Set aside.

Preparing the Stuffed Shells:

1. Preheat oven to 375°F (190°C).
2. Cook pasta shells according to package instructions until al dente. Drain and set aside to cool.
3. In a mixing bowl, combine ricotta, Parmesan, egg, spinach, garlic powder, oregano, salt, and pepper.
4. Carefully stuff each shell with the ricotta-spinach mixture.

Assembling and Baking:

1. Spread a layer of marinara sauce in the bottom of a baking dish.
2. Arrange the stuffed shells in the dish.
3. Spoon the remaining marinara sauce over the shells.
4. Sprinkle shredded mozzarella on top.
5. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes, or until cheese is bubbly and slightly golden.

Serve warm. This dish is a cozy and satisfying way to make it over the midweek hump, offering a gourmet touch to your family dinner.