Spinach and Ricotta Stuffed Shells

Ingredients

• 12 oz Jumbo pasta shells
• 15 oz Ricotta cheese
• 10 oz Frozen chopped spinach
• 1½ cup Mozzarella cheese, shredded
• ½ cup Parmesan cheese, grated
• 1 Egg
• 24 oz Marinara sauce
• ½ tsp Garlic powder
• ½ tsp Dried oregano
• ½ tsp Salt
• ¼ tsp Black pepper
• 2 tbsp Fresh parsley, chopped (optional)

Steps

1. Preheat oven to 375°F (190°C). Cook pasta shells according to package directions until al dente. Drain and rinse with cold water to prevent sticking.
2. Thaw and thoroughly drain the frozen spinach, squeezing out as much water as possible. In a large bowl, combine ricotta cheese, drained spinach, 1 cup shredded mozzarella, 1/4 cup Parmesan cheese, egg, garlic powder, oregano, salt, and pepper. Mix well.
3. Spread about 1 cup of marinara sauce on the bottom of a 9x13 inch baking dish.
4. Carefully stuff each cooked pasta shell with the ricotta-spinach mixture. Arrange the stuffed shells in a single layer in the prepared baking dish.
5. Pour the remaining marinara sauce over the stuffed shells. Sprinkle with the remaining 1/2 cup shredded mozzarella and 1/4 cup Parmesan cheese.
6. Cover the baking dish with foil and bake for 30 minutes. Remove foil and bake for an additional 10-15 minutes, or until cheese is melted and bubbly and the sauce is heated through.
7. Let stand for 5 minutes before serving. Garnish with fresh parsley, if desired.