This recipe calls for two cups of Multi-Purpose Marinara
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Though you may use canned marinara, I think it is much more fun to make your own.
Besides, you can actually control the ingredients.
2 cups Multi-Purpose Marinara
2 1/2 cups part skim ricotta cheese
1/2 cup of freshly grated Parmesan cheese
1/2 teaspoon of onion powder
1/2 teaspoon of dried oregano
1/4 teaspoon of salt
1/4 teaspoon of freshly ground black pepper
1 10 ounce package of frozen spinach - thawed, drained and squeezed dry
1 large egg yolk
1 clove of garlic, minced or squeezed through a garlic press
24 jumbo pasta shells - jumbo. Should be cooked prior to assembling this dish.
Time it just right so your seashells are not lying around getting clammy. You may
wish to make the cream sauce, then refrigerate it while the noodles are cooking.