Spinach and Ricotta Stuffed Shells

Ingrédients

• 12 ounces jumbo pasta shells
• 16 ounces ricotta cheese
• 1 1/2 cups shredded mozzarella cheese (divided)
• 1/2 cup shredded parmesan cheese (divided)
• 1 cup frozen spinach (see notes)
• 2 tablespoons chopped fresh basil leaves
• 1/4 cup finely chopped parsley
• 2 large eggs
• 1 teaspoon garlic powder
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon ground black pepper
• 1 jar (24 ounces) marinara sauce

Préparation

1. 1

   Preheat oven to 350 degrees F.

2. 2

   Cook the pasta shells according to package directions until just al dente. Drain and run under cold water to prevent sticking, being careful not to break them. Note: They will continue to cook in the oven, so al dente is ideal.

3. 3

   If using frozen spinach: squeeze out the excess moisture from the spinach and pat dry. If using fresh spinach: sauté first and absorb any excess moisture. Note that if using fresh, you'll need a lot more since it will reduce.

4. 4

   Make the filling: In a bowl, combine ricotta, 1 cup of mozzarella cheese, ¼ cup parmesan cheese, spinach, fresh basil, fresh parsley, eggs, garlic powder, Italian seasoning, salt, and pepper. Mix until well combined.

5. 5

   Spread a layer of marinara sauce in a 9x13 inch baking pan, or in a round shallow Dutch oven pan.

6. 6

   Fill the cooked pasta shells with the filling using a spoon or a large cookie scoop for ease. Arrange them on top of the marinara sauce layer, open side up.

7. 7

   Spread some more marinara over the shells. Top with remaining ½ cup of mozzarella and ¼ cup of parmesan cheese. We just need a light layer so the shells are visible.

8. 8

   Cover with aluminum foil and bake for 25 minutes. Remove foil and bake for another 5 more minutes until the cheese is melted. Uncover and broil for 2-3 more minutes until slightly golden brown and bubbly.

9. 9

   Let cool down slightly and serve. Enjoy!