Ingredients

The following ingredients have 6 Servings
  • 18-20 jumbo pasta shells (boil extra in case some break)
  • 1-2 tablespoons olive oil
  • 3 cloves garlic (minced)
  • 4 cups spinach
  • 15 oz. Ricotta
  • ½ cup Parmesan cheese (grated)
  • 3 cups mozzarella cheese (shredded and divided)
  • 2 Tablespoons cream cheese
  • 1 egg
  • 24 ounces marinara sauce
  • Fresh parsley (to garnish)
  • ½ tsp Salt
  • ¼ tsp pepper
  • ½ teaspoon dried basil
  • ½ teaspoon dried parsley
  • ½ teaspoon dried oregano

Instruction

  • Preheat oven to 375 degrees.
  • Boil shells in salted water for 1 minute less than al dente, set a timer to avoid overcooking them. Drain once cooked and gently rinse with cold water until the water on the bottom comes out cool. Set aside.
  • Meanwhile, heat olive oil in a large skillet over medium heat. Add the garlic and cook for 1 minute. (Optional: Slice the spinach into strips before cooking it if smaller pieces are preferred.)Add the spinach and toss to coat. Cook for about 3 minutes or until the spinach is wilted. Set aside and let cool.
  • Place the ricotta in a large bowl and add the seasonings. Use a silicone spatula to stir to combine. Add half of the mozzarella cheese and most of the Parmesan, but reserve a little Parmesan to sprinkle over the top before baking. Add the cream cheese and the egg and stir to combine. Fold in the cooled spinach and garlic.
  • Add half of the marinara sauce to the bottom of a 9 x 13-inch casserole dish (or a round 12-inch oven-safe skillet) Use a spoon to fill each pasta shell with the cheese mixture and place it in the baking dish.
  • Add the remaining marinara sauce, then top with remaining mozzarella cheese and Parmesan.
  • Cover and bake for 20 minutes. Remove cover and bake for 10 more minutes. Garnish with fresh parsley and serve with Garlic Bread with Cheese!