Ricotta and Spinach Stuffed Jumbo Shells

Ingredients

Jumbo pasta shells

12-15 shells

Ricotta cheese

15 ounces

Fresh spinach

2 cups, cooked and chopped

Egg

1, beaten

Grated Parmesan cheese

1/2 cup

Shredded mozzarella cheese

1 1/2 cups, divided

Marinara sauce

2 cups

Salt

1/2 teaspoon

Black pepper

1/4 teaspoon

Dried oregano

1 teaspoon

Garlic powder

1/2 teaspoon

Fresh basil

for garnish

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside to cool slightly.
3. In a large mixing bowl, combine the ricotta cheese, cooked and chopped spinach, beaten egg, grated Parmesan cheese, garlic powder, dried oregano, salt, and black pepper. Mix thoroughly until well combined.
4. Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish to prevent sticking.
5. Carefully stuff each cooked pasta shell with the ricotta and spinach mixture, ensuring they are generously filled. Place the stuffed shells in the baking dish, opening side up.
6. Once all shells are stuffed, pour the remaining marinara sauce evenly over the top, ensuring each shell is well-coated.
7. Sprinkle the shredded mozzarella cheese generously over the marinara sauce.
8. Cover the baking dish with aluminum foil to retain moisture and bake for 30 minutes.
9. After 30 minutes, remove the foil and bake for an additional 15 minutes, or until the cheese is melted, bubbly, and slightly golden.
10. Allow the dish to cool for a few minutes before serving. Garnish with fresh basil or additional Parmesan, if desired.