Stuffed Shells

Ingredients

• •1 pound jumbo pasta shells
• •15 ounces ricotta cheese
• •2 cups shredded mozzarella cheese
• •1/2 cup grated Parmesan cheese
• •10 ounces frozen spinach, thawed and drained
• •1 egg
• •24 ounces marinara sauce
• •2 cloves garlic, minced
• •1 teaspoon salt
• •1/2 teaspoon black pepper

Directions

1. 1Preheat oven to 375°F and cook pasta shells according to package directions, then drain and set aside.
2. 2Mix ricotta, 1 cup mozzarella, Parmesan, spinach, egg, garlic, salt, and pepper in a large bowl.
3. 3Spread 1 cup marinara sauce on the bottom of a 9x13 inch baking dish.
4. 4Fill each cooked shell with a spoonful of ricotta mixture and arrange in the baking dish.
5. 5Pour remaining marinara sauce over the shells and top with remaining 1 cup mozzarella cheese.
6. 6Bake for 25-30 minutes until the cheese is bubbly and golden.

💡 Stuffed shells are easier to fill when pasta is cooked just shy of al dente and cooled enough to handle; fully soft shells tear under pressure.

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