Ingredients
- 1 teaspoon olive oil
- 1 (16-ounce) package jumbo pasta shells
- 1 (15-ounce) container ricotta cheese
- 1 & 1/2 cups dehydrated spinach
- 1 large egg
- 1 tablespoon fresh lemon juice
- 2 dehydrated garlic slices, crumbled
- 1 tablespoon sugar
- 1 jar (16-ounce) marinara sauce
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
Ingredients
macros
Instructions
- Preheat the oven to 350°F. Grease a 9 x 12-inch baking dish with the oil.
- Cook the pasta according to the package directions. Drain and set aside to cool.
- In a large bowl, mix the ricotta, spinach, egg, lemon juice, garlic, and sugar. Fill the shells with the mixture, placing them in the casserole dish. Pour the marinara sauce over shells, top evenly with the cheeses, cover with aluminum foil, and bake until the sauce bubbles and the cheese melts, about 45 minutes.
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