Spinach and Ricotta Stuffed Shells

Ingredients:

20 jumbo pasta shells

2 cups ricotta cheese

1 1/2 cups shredded mozzarella cheese, divided

1/2 cup grated Parmesan cheese

1 large egg

2 cups fresh spinach, chopped

2 cloves garlic, minced

1 tsp dried basil

1 tsp dried oregano

Salt and pepper, to taste

3 cups marinara sauce

Fresh basil or parsley, for garnish (optional)

Directions:

Preheat oven to 375°F. Lightly grease a 9×13 inch baking dish.

Cook pasta shells according to package directions until al dente. Drain and set aside.

In a large bowl, combine ricotta cheese, 1 cup mozzarella cheese, Parmesan cheese, egg, spinach, garlic, dried basil, dried oregano, salt, and pepper. Mix until well combined.

Spread 1 cup of marinara sauce on the bottom of the prepared baking dish.

Fill each cooked shell with the ricotta-spinach mixture and place in the baking dish, open side up.

Pour the remaining marinara sauce over the stuffed shells and sprinkle with the remaining 1/2 cup of mozzarella cheese.

Cover with aluminum foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes, until cheese is melted and bubbly.

Garnish with fresh basil or parsley before serving, if desired.

Prep Time: 20 mins | Cooking Time: 30 mins | Total Time: 50 mins

Kcal: 380 | Servings: 6