Jumbo Stuffed Shells Appetizer

Ingredients

• 24 jumbo pasta shells
• 1 & 3/4 cups ricotta cheese
• 1 large egg
• 1/3 cup freshly grated Mozzarella cheese
• 1/3 cup freshly grated Parmesan cheese (, divided)
• 1 clove garlic (, finely minced)
• 1/2 teaspoon coarse salt
• 1/4 teaspoon pepper
• 1/4 teaspoon dried Italian herbs
• 10 ounce package frozen spinach, (, thawed and squeezed dry (see note))
• 1/2 cup marinara sauce
• 2 tablespoons fresh chopped parsley

Instructions

1. 1

   Preheat oven to 375 F. Coat a 24-slot mini muffin tin with nonstick spray. Set aside.

2. 2

   Bring a large pot of water to boil; throw in a pinch of salt and add your pasta shells. Cook until al dente, according to package directions. Drain, rinse under cold water, then transfer to a baking sheet in a single layer.

3. 3

   In a large bowl, stir together the ricotta, egg, mozzarella cheese, 1/4 cup of the Parmesan, salt, pepper, and Italian herbs. Add in the spinach; mix until combined.

4. 4

   Fill each cooked shell with a heaping tablespoon of the ricotta mixture. (A piping bag makes this super easy!)

5. 5

   Place a stuffed shell into each muffin tin slot. Top with a dollop of marinara sauce and sprinkle the remaining Parmesan over each one.

6. 6

   Bake for 20 minutes until mixture is warmed through and cheese has melted.

7. 7

   Garnish with the parsley. Serve immediately and enjoy!