Spinach and Ricotta Stuffed Shells

Instructions

1. 01

   Prepare a 9 X 13-inch baking dish by spraying it with cooking spray. Set aside.

2. 02

   In a large skillet or large saucepan over medium heat, heat the 4 tablespoons olive oil. Add the minced onion, 2 cloves minced garlic and cook until fragrant and slightly soft, about 2 minutes.

3. 03

   Add the 28 ounces tomato puree, 6 ounces tomato paste, 1 teaspoon sugar, 2 tablespoons fresh basil, 2 teaspoons salt, 1 teaspoon oregano, 1/2 teaspoon pepper, and 1/2 teaspoon red pepper flakes.

4. 04

   Reduce to simmer and cook for 30 minutes, stirring occasionally. Add the 1 tablespoon apple cider vinegar after 30 minutes and stir well to incorporate. Ladle or carefully pour contents into the prepared baking dish. I like to pour all of the sauce into the bottom of the pan and then place the shells in, but you can place some sauce on top if you'd like.

5. 05

   When ready to make shells, preheat oven to 350 degrees F.

6. 06

   Cook pasta shells according to package directions.

7. 07

   In a large mixing bowl, beat the egg. Add the ricotta cheese, 8 ounces squeezed spinach, 1 cup of the mozzarella, Parmesan cheese and parsley. Mix well.

8. 08

   Place 1/3 of the marinara sauce into the bottom of the prepared baking dish.

9. 09

   Fill each shell with the ricotta filling and place into the baking dish.

10. 10

    Cover the pan with tin foil, and bake for 30 minutes.