Ingredients
- 1 box Anna Jumbo Shells (12 oz)
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 1 small Onion, chopped
- 2 tsp Cento Garlic Paste in a Tube
- 3 Carrots, grated
- 1 Zucchini, grated
- 10 oz Frozen Spinach, thawed & drained
- 1 cup Ricotta Cheese
- 2 cups Mozzarella Cheese, shredded
- 1/2 cup Parmesan Cheese, grated
- 2 tbsp Fresh Basil Leaves, chopped
- 1 jar Cento Marinara Pasta Sauce (25.5 oz)
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
Directions
Preheat the oven to 375ºF and bring a large pot of salted water to a boil. Cook shells according to package directions, then drain and rinse with cold water to stop the cooking and set aside. In a large skillet over medium heat, warm olive oil and sauté onion, garlic, carrots, and zucchini until tender, about 5 minutes, then stir in the spinach and cook for another minute until combined. Transfer the mixture to a bowl and mix in ricotta, 1 cup of mozzarella, half of the Parmesan, basil, salt, and pepper until fully combined. Spread marinara sauce in the bottom of a baking dish, then fill each shell with the veggie mixture and arrange in the dish. Top with the remaining mozzarella and Parmesan, cover with foil, and bake for about 20 minutes until heated through and melted. Finish with fresh basil and serve warm. Serves 6.
