Ingredients:

  • 1 box (approx. 12 oz) Jumbo Pasta Shells
  • 4 cups Marinara Sauce (good quality)
  • 32 oz Whole Milk Ricotta Cheese (drained)
  • 10 oz Frozen Chopped Spinach (thawed and squeezed dry)
  • 1 cup grated Parmesan Cheese
  • 1 Large Egg (lightly beaten)
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Dried Basil
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper
  • 2 cups shredded Low-Moisture Mozzarella Cheese
  • 2 tablespoons chopped Fresh Parsley (for garnish)

Instructions:

  1. Boil jumbo shells according to package directions until al dente. Drain immediately, rinse with cold water to stop cooking, and set aside to cool.
  2. Thaw spinach completely, then place it in a clean tea towel or paper towels and squeeze out all excess moisture. Preheat oven to 375°F (190°C).
  3. Make the Ricotta Filling: In a large mixing bowl, combine the drained ricotta, squeezed spinach, grated Parmesan, beaten egg, garlic powder, basil, salt, and pepper. Mix thoroughly until uniform.
  4. Prepare the Baking Dish: Spread about 1.5 cups of the marinara sauce evenly across the bottom of a 9x13 inch baking dish.
  5. Stuff the Shells: Carefully open each cooled shell and gently stuff each one with the ricotta mixture. Do not overstuff.
  6. Assemble and Sauce: Arrange the stuffed shells in a single layer over the sauce in the baking dish. Pour the remaining marinara sauce evenly over the top of the filled shells.
  7. Cheese Blanket: Sprinkle the shredded mozzarella cheese evenly over the sauce layer.
  8. Bake: Cover the baking dish tightly with foil. Bake for 25 minutes. Remove the foil and bake for an additional 5–10 minutes, or until the cheese is melted and golden brown.
  9. Rest and Serve: Let the shells rest for 5–10 minutes before garnishing with fresh parsley and serving.