Ingredients

The following ingredients have 6 Servings
  • 20 jumbo shells (½ of a 12 ounce box)
  • 1 tablespoon olive oil
  • 4 cloves garlic minced
  • 5 ounces baby spinach stems removed and chopped
  • 15 ounces whole milk ricotta
  • 3 cups mozzarella (reserve 1 cup for the top)
  • ½ cup shredded Parmesan
  • 1 large egg
  • 1 ½ teaspoons Italian Seasoning
  • ½ teaspoon salt
  • ½ teaspoon fresh ground black pepper
  • 3 cups marinara
  • 2 tablespoon chopped fresh parsley or fresh basil

Instruction

  • Preheat oven to 350 degrees.
  • Boil the pasta shells al dente according to package instructions; drain well.
  • Add the olive oil to a skillet over medium low heat. Add the garlic and spinach cooking 2-3 minutes or just until the spinach is wilted. Remove from the heat and let it cool.
  • In a large bowl combine the ricotta, 2 cups mozzarella, Parmesan Cheese, egg, Italian seasoning, salt, black pepper and the cooled spinach mixture.
  • Spread the bottom of a 9×13 or equivalent sized casserole dish  1 1/2 cups marinara.  Spoon the cheese mixture into the shells Place the stuffed shells in the casserole. Spoon the remaining marinara in and around the shells.
  • Cover with aluminum foil and bake for 20 minutes. Then uncover and bake for another 20 minutes. If desired sprinkle with parsley or basil.