Spinach and Ricotta Stuffed Shells

Ingredients

• 12 pieces Jumbo pasta shells
• 15 oz Ricotta cheese
• 5 oz Fresh spinach
• 24 oz Marinara sauce
• 1.5 cups Mozzarella cheese, shredded
• 0.5 cups Parmesan cheese, grated
• 1 large Egg
• 2 cloves Garlic, minced
• 1 tsp Dried oregano(optional)

Instructions

1. 1

   Preheat oven to 375°F (190°C).

2. 2

   Cook the jumbo shells in boiling salted water until al dente, then drain and set aside.

3. 3

   In a pan, sauté the spinach and garlic until wilted. Squeeze out any excess moisture once cooled.

4. 4

   In a medium bowl, combine ricotta, sautéed spinach, half of the parmesan, the egg, and oregano.

5. 5

   Spread 1 cup of marinara sauce on the bottom of a 9x13 inch baking dish.

6. 6

   Stuff each cooked shell with the ricotta mixture and place them in the dish.

7. 7

   Top with the remaining marinara sauce, mozzarella, and remaining parmesan.

8. 8

   Cover with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes until cheese is bubbly and slightly browned.