Stuffed Pasta

In a heavy-bottomed skillet, cook bacon on medium high heat. Once bacon is almost done, add the onion and cook until onion is soft and translucent. Add garlic and cook for 30 more seconds. Add the spinach to the pot and cook until the spinach has wilted down. Season with Italian seasoning and salt and pepper.

Using a food processor, pulse the spinach mixture 3-4 short pulses. Stir in the ricotta cheese. Set aside.

If using fresh pasta, cut the pasta into rectangles. (Size is totally up to you!) Or prepare pasta as directed on the package.

Place a few tablespoons of filling on the sheet of pasta. Using a pastry brush (or your fingers), wet the edge of the pasta so it will seal when rolled. Or fill a pastry bag (or a Ziploc bag) with the filling and pipe into the prepared pasta.

Coat the bottom of a casserole dish with pasta sauce.

Roll up the pasta and place it seam side down in the casserole dish, leaving a bit of room for expansion.

Cover the top with sauce and cover the casserole dish with tinfoil. Bake in a 350-degree oven for 25-35 minutes, removing the tinfoil after 20 minutes.

Note: I made this recipe using homemade pasta, so if using pasta shells that you’ve pre-boiled, the baking time may vary.