Conchiglioni ripieni di spinaci e ricotta

Ingredienti

• 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)

Preparazione

1. 1

   Preheat your oven to 375F and move the rack to the top third of the oven.

2. 2

   Boil 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. 3

   Pour the jar of marinara sauce in the bottom of a 9x13 casserole dish and spread it out evenly.

4. 4

   While 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. 5

   Using a small spoon, add the filling into each shell and add them one-by-one to the casserole dish.

6. 6

   Top the stuffed shells with the mozzarella and cover the casserole dish tightly with foil.

7. 7

   Bake 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. 8

   Serve immediately with extra salt & pepper as needed and fresh basil and/or parsley if using.