Spinach-and-Ricotta Stuffed Shells

Servings: 8

Total time: 55 Minutes

INGREDIENTS

20-24 jumbo pasta shells
2 cups whole milk ricotta cheese
1 ½ cups chopped frozen spinach leaves (thawed and drained)
2 cups shredded mozzarella cheese (divided)
½ cup grated Parmesan cheese
1 large egg
2 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon Diamond Crystal Salt Co.^™ Kosher Salt (or add to taste)
½ teaspoon ground black pepper
2 cups marinara sauce (divided)
Fresh chopped basil (for garnish)

DIRECTIONS

Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish with cooking spray. Cook pasta shells according to package instructions until al dente. Rinse shells under cold water. Set aside.
Combine ricotta, spinach, 1 cup of mozzarella, Parmesan, egg, garlic, basil, oregano, kosher salt, and pepper in a large bowl and mix to combine.
Spread ½ cup of marinara sauce evenly on the bottom of the prepared baking dish.
Using a spoon, fill each pasta shell evenly with ricotta mixture, arranging them into the baking dish with filling facing up. Top shells evenly with remaining marinara sauce and remaining mozzarella.
Cover with foil and bake until cheese is melted and sauce is bubbling, about 20-25 minutes.
Remove foil and bake for an additional 5-10 minutes, or until cheese is lightly browned.
Remove from oven and let cool for at least 10 minutes. Garnish with basil and serve. Enjoy!