Ingredients
30jumbo pasta shells,cooked according to directions listed on package
15ozspinach,fresh, steamed just until wilted, squeezed dry with paper towels and chopped
15ozricotta cheese
1large egg
3tbspbasil,fresh chopped
1tsporegano or thyme,fresh chopped
1garlic clove,finely minced
3cupsmozzarella cheese,finely shredded, divided
1cupParmesan cheese,finely shredded
salt and freshly ground black pepper,to taste
3cupsmarinara sauce,homemade or store-bought
red pepper flakes,optional
Preparation
Preheat oven to 375 degrees F. In a mixing bowl, using a fork, blend together Ricotta cheese and egg. Stir in basil, thyme and garlic.
Add 2 cups of mozzarella and Parmesan cheese and toss mixture to combine. Mix in prepared spinach. Season mixture with salt and pepper to taste.
Spread ⅓ cup of marinara sauce into an even layer along bottom of a 13×9-inch baking dish.
Divide cheese mixture among cooked pasta shells, stuffing each shell full with about 2 tablespoons of cheese mixture.
Align shells in baking dish side by side, with the opening of shells facing upright.
Stir red pepper flakes to taste into marinara sauce if desired. Cover shells evenly with remaining marinara sauce then sprinkle tops evenly with remaining 1 cup of mozzarella cheese.
Cover baking dish with aluminum foil and bake in preheated oven for 30 minutes. Serve warm.
