Spinach & Ricotta Stuffed Shells

Ingredients

• 18 jumbo pasta shells
• 15 oz ricotta cheese
• 10 oz fresh spinach
• ½ cup Parmesan cheese
• 1 cup mozzarella cheese
• 1 egg
• 2 cloves garlic
• ¼ cup fresh parsley
• 24 oz marinara sauce
• 1 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp red pepper flakes (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. While pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and cook for 1 minute until fragrant. Add spinach and cook until wilted, about 3-5 minutes. Squeeze out excess water from the spinach.
3. In a large bowl, combine ricotta cheese, wilted spinach, 1/4 cup Parmesan cheese, 1/2 cup mozzarella cheese, egg, chopped parsley, salt, and black pepper. Mix well.
4. Spread 1 cup of marinara sauce on the bottom of a 9x13 inch baking dish. Carefully stuff each cooked pasta shell with the ricotta-spinach mixture.
5. Arrange the stuffed shells in a single layer over the sauce in the baking dish. Pour the remaining marinara sauce over the shells.
6. Sprinkle with the remaining 1/4 cup Parmesan cheese and 1/2 cup mozzarella cheese. Optionally, sprinkle with red pepper flakes.
7. Cover the baking dish with foil and bake for 25 minutes. Uncover and bake for an additional 10-15 minutes, or until cheese is bubbly and lightly golden.
8. Let rest for 5 minutes before serving.