Spinach and Ricotta Stuffed Shells: A Cheesy, Savory Delight

Cook the Pasta Shells: Preheat your oven to 375°F (190°C). Cook the jumbo pasta shells according to package directions until al dente. Drain and set aside to cool slightly.
Prepare the Filling: In a large mixing bowl, combine the ricotta cheese, chopped spinach, egg, shredded mozzarella, grated Parmesan, garlic powder, Italian seasoning, salt, and pepper. Stir until well combined and smooth.
Stuff the Shells: Once the pasta shells are cool enough to handle, spoon the ricotta and spinach mixture into each shell, filling them generously.
Assemble the Dish: Spread 1 cup of marinara sauce evenly on the bottom of a 9×13-inch baking dish. Place the stuffed shells in the dish, filling side up. Pour the remaining marinara sauce over the stuffed shells, making sure they are evenly coated.
Bake: Cover the baking dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Serve: Remove from the oven and let the dish cool for a few minutes. Garnish with fresh basil, if desired. Serve warm and enjoy!
Serving and Storage Tips: