Ingredients:
- 1 box (12 oz / 340g) jumbo pasta shells (conchiglioni)
- 1 tbsp (15ml) olive oil
- 15 oz (425g) whole milk ricotta cheese
- 10 oz (280g) frozen spinach, thawed and squeezed dry
- 3 cups (340g) shredded mozzarella cheese
- ½ cup (50g) grated Parmesan cheese
- 1 large egg, beaten
- 3 cloves (15g) garlic, minced
- 1 tsp (2g) dried Italian seasoning
- ½ tsp (3g) salt
- ¼ tsp (1g) black pepper
- 24 oz (680g) marinara sauce
- 2 tbsp (8g) fresh parsley, chopped
Instructions:
- Boil the pasta. Bring a large pot of salted water to a boil. Add the jumbo shells and cook for 2 minutes less than the package directions. Drain immediately and toss with olive oil to prevent them from fusing together. Set aside to cool. Note: This ensures the shells don't get mushy during the bake.
- Prepare the filling. In a large mixing bowl, combine the ricotta, beaten egg, Parmesan, and half of the mozzarella. Stir in the squeezed dry spinach, minced garlic, Italian seasoning, salt, and pepper. Mix until the filling is a uniform, creamy green hue.
- Base the dish. Spread a thin layer of marinara sauce across the bottom of a 9x13 inch baking dish. Note: This stops the bottom of the shells from drying out or sticking.
- Stuff the shells. Using a spoon or offset spatula, generously fill each shell with the ricotta mixture. Arrange shells closely in the dish.
- Add the topping. Top with the remaining marinara sauce and a blanket of mozzarella cheese.
- Bake until golden. Bake at 375°F (190°C) for 20–25 minutes until the cheese is bubbling and edges are mahogany colored.
- Finish and garnish. Remove from the oven and let it sit for 5 minutes. Garnish with chopped parsley.