Ingredients

The following ingredients have 10 Servings
  • 30 jumbo pasta shells, (cooked according to directions listed on package)
  • 15 oz fresh spinach, (steamed just until wilted, squeezed dry with paper towels and chopped*)
  • 15 oz ricotta cheese
  • 1 large egg
  • 3 Tbsp chopped fresh basil
  • 1 tsp chopped fresh oregano or thyme
  • 1 clove garlic, (finely minced)
  • 3 cups (12 oz) mozzarella cheese, (finely shredded, divided)
  • 1 cup (3.5 oz) parmesan cheese, (finely shredded)
  • Salt and freshly ground black pepper, (to taste)
  • 3 cups marinara sauce, (homemade or store-bought )
  • red pepper flakes, (optional)

Instruction

  • Preheat oven to 375 degrees. In a mixing bowl, using a fork, blend together Ricotta cheese and egg. Stir in basil, thyme and garlic. 
  • Add 2 cups mozzarella and Parmesan cheese and toss mixture to combine. Mix in prepared spinach. Season mixture with salt and pepper to taste.
  • Spread 1/3 cup marinara sauce into an even layer along bottom of a 13 by 9-inch baking dish (or similar size casserole dish). Divide cheese mixture among cooked pasta shells, stuffing each shell full with about 2 Tbsp cheese mixture. 
  • Align shells in baking dish side by side, with the opening of shells facing upright. 
  • Stir red pepper flakes to taste into marinara sauce if desired. Cover shells evenly with remaining marinara sauce then sprinkle tops evenly with remaining 1 cup mozzarella cheese. 
  • Cover baking dish with aluminum foil and bake in preheated oven 30 minutes. Serve warm.