Ingredients
24pasta shells,jumbo
2cupsricotta cheese
½cupspinach
⅓cupParmesan cheese
1egg
1tspsalt
½tspdried parsley
¼tspdried basil
¼tspdried oregano
pinchblack pepper
2½cupsmarinara sauce,divided
1cupmozzarella cheese,shredded
Preparation
Bring a large pot of salted water to a rolling boil. Add pasta shells, reduce to a low boil, and cook just until al dente. Drain, and cool immediately by running under cold water.
Stir together the Ricotta, spinach, Parmesan cheese, egg, salt, parsley, basil, oregano, and pepper. Place in a piping bag or large zippered bag and snip the end off.
Lightly grease a 9×13-inch baking dish with non-stick spray and spread 1 cup of marinara sauce in the bottom.
Preheat the oven to 350 degrees F.
Divide ricotta mixture evenly between shells and place in the prepared pan.
Top with remaining marinara sauce, mozzarella cheese, and 2 tablespoons of additional Parmesan cheese. Bake for 30 minutes or until bubbly at the edges and cheese is melted. Serve.
