Minted Ricotta Stuffed Shells

Ingredients

• 20 jumbo pasta shells
• 2 cups ricotta
• 1 cup cooked spinach, squeezed dry
• 1/2 cup grated parmesan
• 1/3 cup chopped fresh mint
• 1 lemon, zested
• 3 cups marinara sauce
• 1 cup mozzarella
• Salt and pepper

Method

1. Cook shells until just shy of tender, then drain.
2. Mix ricotta, spinach, parmesan, mint, lemon zest, salt, and pepper.
3. Spread marinara in a baking dish and fill shells with ricotta mixture.
4. Top with mozzarella and a little more sauce.
5. Bake at 375 F until bubbling and browned in spots.