12 ozBox of JUMBO Pasta Shellscook for 9-10 minutes, then drain on paper towels
FOR THE SPINACH:
1tspOil
10ozBag of Spinachwashed, dried and stems removed
Garlicminced, to taste (OPTIONAL)
Salt & Pepper
FOR THE SAUCE:
Marinara or your favorite red sauce
FOR THE FILLING:
12ozRicotta Cheese
1cMozzarellashredded from a block
1/2cParmesangrated, plus more for topping
1largeEgg
Salt & Pepperto taste
FOR SERVING:
Warmed Crusty Bread
Instructions
Boil water in a large stock pot and add salt. Cook jumbo shells for 9-10 minutes and remove to paper towels to drain and cool enough to handle.
Wash, spin dry and remove stems from a 10 oz bag of spinach. Add a teaspoon of oil to skillet over medium high heat and wilt the spinach. Allow to cool.
Combine the three cheeses and the egg, then season with salt and pepper. Add the cooled spinach, stirring well to combine.
Preheat oven to 375 degrees and line a cookie sheet with parchment.
Add marinara to the bottom of your baking dish, taking care not to over fill. The pasta will expand and the sauce will boil during cooking. This is why we use a cookie sheet to catch any potential drippings.
Using a spoon, stuff the cooked pasta shells with the filling and place along the outer rim of your baking dish. Create a second ring of pasta shells to fill the center and sprinkle with parmesan.
Cover with foil and bake for 25-30 minutes, then remove the foil and transfer the sheet pan to the top rack of the oven, cooking for another 20 mintues or until the pasta shells are golden and the sauce is bubbling.
Allow to cool for a minute or two before serving with your favorite crusty bread. Enjoy!