Ingredients

The following ingredients have 6 Servings
  • 12 ounces jumbo pasta shells
  • 2 cups ricotta cheese
  • 3/4 cup parmesan cheese (divided)
  • 1/4 cup sour cream
  • 1 teaspoon dried Italian seasoning
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1 egg (lightly beaten)
  • 1 cup baby spinach leaves (heaping, chopped)
  • 1/2 cup basil leaves (chopped)
  • 2 cups marinara sauce
  • 4 ounces mozzarella cheese

Instruction

  • First, prepare the pasta shells according to package directions for AL DENTE. You want to slightly undercook the shells so they won’t be too soft after baking. Drain and set aside.
  • Preheat oven to 350 degrees Fahrenheit. Spoon about 1/2 cup of the marinara sauce into the bottom of a lightly greased 8×10 baking dish. Set aside.
  • In a large bowl, stir together the ricotta cheese, 1/2 cup of parmesan cheese, sour cream, salt, pepper, and all seasonings. Combine until smooth. TASTE it and re-season to your preference. Then add the egg.
  • Gently fold in the fresh chopped spinach and basil until well incorporated.
  • Next, transfer the ricotta filling to a piping bag (or ziplock bag). Snip off of the end and fill each shell with the mixture.
  • Place each shell into the baking dish on top of the marinara. Repeat until all shells have been filled.
  • Spoon the remaining sauce over the top of the shells and top with mozzarella cheese. Sprinkle with parmesan.
  • Cover and bake for 30 minutes. You can remove the foil during the last 5 minutes of baking if desired to melt the cheese until bubbly.