Spinach and Ricotta Stuffed Shells

Instructions

1. Preheat your oven to 375°F (190°C).
2. Bring a large pot of salted water to a boil, and cook the jumbo pasta shells according to the package instructions until al dente. This usually takes about 10 minutes. Drain well and set aside to cool slightly.
3. In a large mixing bowl, combine 2 cups of ricotta cheese, 1 large egg, 1/2 cup of grated Parmesan cheese, 2 cups of chopped fresh spinach, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir until well incorporated.
4. Lightly grease a 9×13 inch baking dish with 1 tablespoon of olive oil. Pour 1 cup of marinara sauce into the bottom of the dish, spreading it evenly.
5. Using a spoon, carefully fill each cooked pasta shell with the ricotta and spinach mixture, then place the filled shells in the baking dish on top of the marinara sauce.
6. Pour the remaining 1 cup of marinara sauce over the shells, ensuring they are well-coated.
7. Sprinkle 1 1/2 cups of shredded mozzarella cheese and the remaining 1/2 cup of grated Parmesan cheese evenly over the top of the shells.
8. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
9. Remove the dish from the oven and let it cool for a few minutes before serving. This resting period helps the flavors meld together better.