Ingredients

The following ingredients have 6 Servings
  • 1 12 oz box jumbo shell pasta (* gluten free, if needed)
  • 1 tablespoon extra virgin olive oil
  • 2 cloves garlic (* minced)
  • 3 cups spinach (* roughly chopped)
  • 30 ounces ricotta cheese
  • 2 cups mozzarella cheese (* shredded)
  • 1/4 cup Parmesan cheese (* shredded)
  • 1/2 teaspoon salt (* or to taste)
  • 1/4 teaspoon pepper (* or to taste)
  • 4 cups pasta sauce
  • fresh parsley (* optional, for garnish)

Instruction

  • Preheat oven to 375°F. 
  • Start a large pot of salted water on the stove to boil and cook the pasta according to the directions on the package, drain, and let cool.
  • While the pasta is cooking, heat the olive oil in a large skillet over medium heat. 
  • Add the garlic and cook for 1-2 minutes, then add the spinach and cook down for about 2-3 minutes.
  • In a large bowl, mix together the ricotta, mozzarella, and Parmesan cheeses. Add the spinach, mixture, salt and pepper, and stir until well combined.
  • Stuff each shell with a large spoonful of the cheese mixture and place in a large baking dish. 
  • Top all of the stuffed pasta shells with the pasta sauce of your choice. Add additional cheese, if desired, and cover with foil.
  • Bake for 20 minutes, then remove the foil and bake an additional 15 minutes until the cheese is melted and bubbling.
  • Top the baked pasta with fresh parsley and serve.