Spinach and Ricotta Stuffed Shells

Ingredients

Jumbo pasta shells

12 shells

Fresh spinach

4 cups, chopped

Ricotta cheese

15 ounces

Parmesan cheese

1/2 cup, grated

Egg

1, large

Garlic

2 cloves, minced

Salt

1 teaspoon

Black pepper

1/2 teaspoon

Marinara sauce

2 cups, store-bought or homemade

Mozzarella cheese

1 cup, shredded

Fresh basil

for garnishing

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cook the jumbo pasta shells according to the package instructions until al dente. Drain them and set aside.
3. In a large mixing bowl, combine the chopped spinach, ricotta cheese, grated Parmesan cheese, egg, minced garlic, salt, and black pepper. Mix well until all ingredients are thoroughly 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 spinach and ricotta filling and place them seam-side up in the prepared baking dish.
6. Pour the remaining marinara sauce over the stuffed shells, ensuring they are evenly coated.
7. Sprinkle the shredded mozzarella cheese generously over the top of the dish.
8. Cover the baking dish with aluminum foil to retain moisture and bake for 30 minutes.
9. Remove the foil and continue baking for an additional 15 minutes, or until the cheese is melted and bubbly.
10. Once baked, remove from the oven and let it sit for a few minutes. Garnish with fresh basil before serving.