Name: Spinach and Ricotta Stuffed Shells Recipe
Ingredients: 20 jumbo pasta shells, cooked & drained; 2 cups ricotta cheese; 1 cup shredded mozzarella cheese (plus extra for topping); 1/2 cup grated Parmesan cheese; 2 cups fresh spinach, chopped (or 1 cup frozen, thawed & drained); 1 egg; 2 cloves garlic, minced; 2 cups marinara sauce; 1 tsp Italian seasoning; 1/2 tsp garlic powder; Salt & pepper, to taste; Fresh basil or parsley, chopped (for garnish)

Ingredients

Scale

20 jumbo pasta shells, cooked & drained
2 cups ricotta cheese
1 cup shredded mozzarella cheese (plus extra for topping)
1/2 cup grated Parmesan cheese
2 cups fresh spinach, chopped (or 1 cup frozen, thawed & drained)
1 egg
2 cloves garlic, minced
2 cups marinara sauce
1 tsp Italian seasoning
1/2 tsp garlic powder
Salt & pepper, to taste
Fresh basil or parsley, chopped (for garnish)

Instructions

Preheat oven to 375°F (190°C). Lightly grease a baking dish.
In a bowl, combine ricotta, mozzarella, Parmesan, spinach, egg, garlic, Italian seasoning, garlic powder, salt, and pepper. Mix well.
Spoon the cheese mixture into each cooked pasta shell.
Spread 1 cup of marinara sauce in the bottom of the baking dish.
Arrange stuffed shells in the dish. Pour remaining sauce over the top.
Sprinkle with extra mozzarella and Parmesan.
Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes until bubbly and golden.
Garnish with basil or parsley before serving.

Serve warm and enjoy cheesy, Italian comfort!