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About the Recipe
Ingredients
16 jumbo pasta shells
2 cups ricotta cheese (whole or part-skim)
1 cup shredded mozzarella cheese, divided
1/4 cup grated Parmesan cheese
2 cups fresh spinach, finely chopped (or 1 cup frozen spinach, thawed and drained)
1 large egg
2 garlic cloves, minced
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups marinara sauce (store-bought or homemade)
Fresh basil (optional, for garnish)
Preparation
Cook the pasta shells:
Bring a large pot of salted water to a boil. Cook the pasta shells according to package instructions until al dente.
Drain and rinse under cold water to stop cooking. Set aside.
Prepare the filling:
In a large bowl, combine ricotta cheese, 1/2 cup mozzarella cheese, Parmesan cheese, spinach, egg, garlic, Italian seasoning, salt, and pepper. Mix until smooth and well combined.
Stuff the shells:
Preheat the oven to 375°F (190°C). Spread 1/2 cup of marinara sauce evenly over the bottom of a baking dish.
Spoon the filling into each pasta shell and arrange them in the baking dish.
Assemble and bake:
Pour the remaining marinara sauce over the stuffed shells, covering them evenly.
Sprinkle with the remaining 1/2 cup of mozzarella cheese.
Cover the dish with aluminum foil and bake for 20 minutes.
Remove the foil and bake for an additional 10 minutes, until the cheese is melted and bubbly.
Serve:
Garnish with fresh basil if desired and serve warm.