Ingredients

The following ingredients have 6 Servings
  • 24 jumbo pasta shells
  • 475 grams extra smooth Ricotta cheese (about 2 cups)
  • 225 grams frozen spinach (thawed and squeezed dry (about ½ cup))
  • ⅓ cup + 2 tablespoons Parmesan cheese
  • 1 egg
  • 1 teaspoon salt
  • ½ teaspoon dried parsley
  • ¼ teaspoon dried basil
  • ¼ teaspoon dried oregano
  • pinch black pepper
  • 2 ½ cups marinara sauce
  • 1 cup mozzarella cheese (shredded)

Instruction

  • Bring a large pot of salted water to a rolling boil. Add pasta shells, reduce to a low boil, and cook just until al dente (about 8 minutes). Drain, and cool immediately by running under cold water.
  • Stir together the Ricotta, spinach, ⅓ cup Parmesan cheese, egg, salt, parsley, basil, oregano, and pepper. Place in a piping bag or large zippered bag and snip the end off.
  • Lightly grease a 9x13" baking dish with non-stick spray and spread 1 cup marinara sauce in the bottom.
  • Preheat the oven to 350°F.
  • Divide Ricotta mixture evenly between shells and place in prepared pan. You might have to squish a little to fit, that's okay.
  • Top with remaining marinara sauce, mozzarella cheese, and 2 tablespoons Parmesan cheese. Bake for 30 minutes or until bubbly at the edges and cheese is melted. Serve.