Ingredients:

  • 1 box (16 oz / 450g) Jumbo pasta shells
  • 1 tbsp (15ml) Salt
  • 15 oz (425g) Whole milk ricotta cheese
  • 1 large (50g) Egg, lightly beaten
  • 1/2 cup (50g) Grated Parmesan cheese
  • 1 cup (115g) Shredded mozzarella cheese
  • 10 oz (280g) Frozen spinach, thawed and squeezed bone-dry
  • 2 cloves (10g) Garlic, minced
  • 2 tbsp (8g) Fresh parsley, chopped
  • 1/2 tsp (3g) Salt
  • 1/4 tsp (1g) Black pepper
  • 24 oz (680g) Marinara sauce
  • 1 1/2 cups (170g) Shredded mozzarella cheese

Instructions:

  1. Fill a large pot with water, add salt, and bring to a rolling boil.
  2. Add the jumbo shells and cook for 2 minutes less than the package directions for 'al dente'. Drain immediately and rinse with cold water.
  3. In a large mixing bowl, combine the drained ricotta, beaten egg, Parmesan, 1 cup of mozzarella, and minced garlic.
  4. Fold in the squeezed-dry spinach and chopped parsley. Season with salt and pepper, stirring until the mixture is uniform.
  5. Preheat your oven to 375°F (190°C).
  6. Pour about 1 cup (240ml) of marinara sauce into the bottom of a 9x13 inch baking dish and spread evenly.
  7. Scoop a generous amount of the ricotta mixture into each cooked shell and arrange them side-by-side in the dish.
  8. Top each shell with the remaining marinara sauce and cover the entire dish with 1 1/2 cups of mozzarella.
  9. Bake at 375°F (190°C) for 30 minutes or until the cheese is golden and bubbly.