Spinach and Ricotta Stuffed Shells

Fall in love with these stuffed shells that have spinach, marinara sauce, and three kinds of cheese! It's a special classic that will feed a crowd, and they're simple to put together.

📝 Ingredients

• 24 uncooked jumbo shells (see note)
• 1 (24 ounce) jar marinara sauce
• 16 ounces frozen spinach (thawed)
• 15 ounces ricotta cheese
• 1 cup freshly grated parmesan cheese
• 1 egg
• 1/2 teaspoon salt
• Pepper (to taste)
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 2 cups shredded mozzarella cheese
• For serving: fresh basil and/or chopped parsley (optional, to taste)

👨‍🍳 Instructions

1. 1Preheat your oven to 375F and move the rack to the top third of the oven.
2. 2Boil a salted pot of water and cook the shells 1 minute less than package directions indicate. Once the shells are done, drain them and keep them in your colander/strainer until needed.
3. 3Pour the jar of marinara sauce in the bottom of a 9x13 casserole dish and spread it out evenly.
4. 4While the shells cook, thaw the spinach and squeeze the water out thoroughly. Add it to a prep bowl along with the ricotta, parmesan, egg, salt & pepper, Italian seasoning, and garlic powder. Stir together.
5. 5Using a small spoon, add the filling into each shell and add them one-by-one to the casserole dish.
6. 6Top the stuffed shells with the mozzarella and cover the casserole dish tightly with foil.
7. 7Bake for 30 minutes, then remove the foil and broil for a few minutes to brown the cheese (watch it carefully so it doesn't burn).
8. 8Serve immediately with extra salt & pepper as needed and fresh basil and/or parsley if using.