Spinach and Shells

I love bake ziti, so when I found this recipe in Kosher by Design: Teens and 20-Somethings which made it healthy I was so excited to try it.  It's a bit dry, so you may need to add more tomato sauce then it originally says, I did.

Spinach and Shells

1 box medium or large pasta shells, not jumbo

salt

1 (10-ounce) box frozen spinach, defrosted for 2 minutes in the microwave

2 cups (or a 15-ounce container) part-skim ricotta cheese

2 cloves fresh garlic, minced

1 large egg

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 cups favorite jarred marinara sauce, divided

4 ounces shredded muenster or mozzarella cheese (I used a mix of cheddar and mozzarella)

1. Preheat oven to 350°F.

2. Spray a 10-inch round or square oven-to-table casserole dish (or aluminum pan) with nonstick cooking spray.

3. Cook the pasta in a large pot of salted, rapidly boiling water according to the package instructions, until al dente.  Drain and rinse under cold water to stop the cooking process.

4. Squeeze the water out of the spinach.  Place the spinach into a large mixing bowl.  Add the ricotta cheese, garlic, egg, salt, and pepper.  Mix well.

5. Add the cooked shells and stir.

6. Spread 1 cup marinara sauce in an even layer in the baking dish.

7. Pour the spinach and shells into the dish.  Top with remaining sauce.

8. Sprinkle the shredded cheese evenly over the top.

9. Bake, uncovered, for 25-35 minutes or until cheese is melted, bubbly, and starting to brown.  Serve hot.

Enjoy!!