Ingredients

The following ingredients have 4 Servings
  • 12 jumbo pasta shells
  • 1 jar pasta sauce
  • 15 oz. whole-milk ricotta
  • 1 large egg
  • ¾ cup shredded mozzarella cheese
  • 1 ½ cup fresh spinach (roughly chopped)
  • ½ teaspoon Italian seasoning
  • 1 clove garlic (minced or grated)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup shredded mozzarella (for topping)
  • chopped Italian parsley (for garnish)

Instruction

  • Cook pasta shells according to instructions on the package. Drain, keep warm.
  • Preheat oven to 350° F.
  • Spread pasta sauce on the bottom of 13" x 9" baking dish. Set aside.
  • In a medium mixing bowl, mix together ricotta cheese, mozzarella cheese, egg, garlic, seasoning, salt, pepper and chopped spinach.
  • Fill each pasta shell with cheese filling and arrange in the sauce.
  • Sprinkle additional mozzarella cheese over each shell.
  • Bake for 20 to 25 minutes or until the sauce is bubbling on the edges.
  • Let sit for 10 minutes in room temperature before serving.