Ingredients
About 16 jumbo Barilla (or your favorite brand) shells
1 15 ounce container ricotta cheese
3 - 4 handfuls fresh arugula or spinach, washed, dried and chopped
1 egg
1 4 oz package Asiago cheese
1/2 cup Parmesan cheese, grated or shredded
1 jar tomato and basil marinara
Preparation
Heat oven to 350. Bring a large pot of salted water to a boil. Add the shells and cook for 5 minutes. Drain. In the meantime, combine ricotta cheese, egg and Asiago in a medium bowl. Squeeze the arugula or spinach very dry and add to the ricotta mixture. Stir to combine. Coat the bottom of a roasting pan with about 1/2 cup of sauce. Using a teaspoon, stuff the par-cooked shells with the ricotta/arugula mixture, adding to the pan as you go. When all shells are stuffed, top with a little more sauce and then with Parmesan. Cover pan with foil and bake at 350 for 1 hour.
