Spinach and Ricotta Stuffed Pasta

Ingredients

• ·20 jumbo pasta shells
• ·2 tbsp olive oil
• ·3 cloves garlic, minced
• ·5 oz baby spinach
• ·15 oz ricotta cheese
• ·1 cup shredded mozzarella, plus ½ cup for topping
• ·½ cup grated parmesan
• ·1 egg, beaten
• ·1 tsp dried Italian seasoning
• ·½ tsp salt, or to taste
• ·½ tsp black pepper
• ·3 cups marinara sauce
• ·Fresh basil, for garnish

Instructions

1. 1

   Preheat the oven to 375°F.

2. 2

   Bring a large pot of salted water to a boil. Cook the jumbo shells for 8–9 minutes, until just pliable but still firm. Drain and lay them on a sheet pan to cool.

3. 3

   Heat the olive oil in a pan over medium heat. Add the garlic and cook for 30 seconds. Add the spinach and cook for 2–3 minutes, until fully wilted. Transfer to a strainer and press out excess liquid.

4. 4

   In a large bowl, combine the ricotta, 1 cup mozzarella, parmesan, egg, wilted spinach, Italian seasoning, salt, and black pepper. Mix until smooth.

5. 5

   Spread 1 cup of marinara sauce across the bottom of a 9x13 baking dish.

6. 6

   Fill each pasta shell with about 2 tablespoons of the ricotta mixture and place them open-side up in the dish.

7. 7

   Spoon the remaining marinara over the shells and sprinkle the extra ½ cup of mozzarella on top.

8. 8

   Cover with foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes, until the cheese is bubbly and lightly golden.

9. 9

   Garnish with fresh basil and serve warm.