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Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Serving: 25-30 shells
- 1 (12 oz) package of jumbo shells
- 16 oz ricotta cheese
- 3 1/2 cups shredded mozzarella cheese, divided
- 1 cup shredded parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 2 tablespoons basil leaves, chiffonade
- 1/4 cup finely chopped parsley
- 1 cup frozen spinach (excess water removed)
- 2 large eggs
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon ground black pepper
- 1 24 oz jar your favorite marinara sauce
Preheat oven to 350 degrees.
Cook jumbo shells according to package directions. Drain and run under cold water. Set aside.
In a large bowl, combine ricotta, 1 1/2 cups mozzarella, 1/2 cup parmesan cheese, eggs, salt, pepper, garlic powder, Italian seasoning, herbs.
Cook frozen spinach according to package directions. Be sure to drain all excess water. You can do this via a cheese cloth or by hand over a bowl. Mix in with the rest of the mixture until well-combined – I like to use my hands to keep the texture and fluff.
Stuff mixture into shells evenly with a spoon or a cookie drop. Close the shells slightly.
Spread a thin layer of marinara sauce on a 9×13 inch baking pan. Place prepared pasta shells on baking pan, open side up, and each pasta shell close to each other.
Spread remaining sauce over the shells. Sprinkle with remaining 2 cups mozzarella and 1/2 cup parmesan cheese. This isn’t a ton of cheese, so feel free to add more if you prefer!
Bake for 25 minutes, covered with aluminum foil. Remove foil and bake for 5 more minutes. Then broil for 3-5 minutes on high, until golden brown and bubbling. Let stand for 10 minutes.