Ingredients
Method
Preparation
- Preheat your oven to 375°F (190°C).
- Bring a large pot of salted water to a boil. Add the jumbo shells and cook for about 9 minutes or until al dente. Drain and set aside to cool slightly.
- In a mixing bowl, combine the ricotta cheese, chopped spinach, egg, garlic powder, salt, and pepper. Mix until well combined.
- Take a spoonful of the ricotta-spinach mixture and carefully fill each cooked pasta shell.
Assembly
- Spread half of the marinara sauce on the bottom of a baking dish. Arrange the stuffed shells on top, then pour the remaining marinara sauce over the shells.
- Sprinkle the shredded mozzarella cheese over the top of the stuffed shells.
Baking
- Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbling and golden.
- Remove from the oven and let it cool for a few minutes. Garnish with fresh basil if desired, then serve warm.
Notes
Feel free to swap out the spinach for other leafy greens like kale or Swiss chard. You can also replace ricotta with cottage cheese for a lighter alternative. To store leftovers, keep them in an airtight container in the refrigerator for up to 3 days. Reheat in a covered dish in the oven at 350°F (175°C) for about 20 minutes.