In the Kitchen: Easy Stuffed Shells

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DETAILS:

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Serving: 25-30 shells

INGREDIENTS:

• 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

INSTRUCTIONS:

1. Preheat oven to 350 degrees.

2. Cook jumbo shells according to package directions. Drain and run under cold water. Set aside.

3. In a large bowl, combine ricotta, 1 1/2 cups mozzarella, 1/2 cup parmesan cheese, eggs, salt, pepper, garlic powder, Italian seasoning, herbs.

4. 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.

5. Stuff mixture into shells evenly with a spoon or a cookie drop. Close the shells slightly.

6. 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.

7. 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!

8. 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.

9. Enjoy!