Spinach and Ricotta Stuffed Shells: A Comforting Italian Classic

Boil the Shells: In a large pot of salted boiling water, cook the jumbo pasta shells according to the package directions (usually about 9-11 minutes). Drain and set aside to cool. Be sure not to overcook them, as they’ll cook further in the oven.
Step 2: Prepare the Spinach and Ricotta Filling

Sauté the Spinach: In a large skillet, heat a bit of olive oil over medium heat. Add the chopped spinach and cook for 2-3 minutes until wilted. Let it cool slightly, then squeeze out any excess moisture.
Mix the Filling: In a large bowl, combine the ricotta cheese, sautéed spinach, Parmesan cheese, 1 cup of shredded mozzarella, egg, garlic powder, salt, and pepper. Stir until the mixture is well combined.
Step 3: Stuff the Shells

Stuff the Shells: Using a spoon, carefully stuff each cooked pasta shell with the ricotta-spinach mixture. Set the stuffed shells aside.
Step 4: Assemble the Dish

Layer the Sauce and Shells: Preheat the oven to 375°F (190°C). Spread a thin layer of marinara sauce on the bottom of a baking dish. Arrange the stuffed shells in a single layer on top of the sauce.
Top with Sauce and Cheese: Pour the remaining marinara sauce over the stuffed shells, then sprinkle with the remaining mozzarella cheese.
Bake: Cover the baking dish with aluminum foil and bake for 25-30 minutes, or until the cheese is melted and bubbly. For a golden top, remove the foil during the last 5 minutes of baking.
Step 5: Serve

Let the stuffed shells cool for a few minutes before serving. Garnish with fresh basil or parsley, and serve with a side of garlic bread or a crisp salad.
Serving and Storage Tips