Ingredients:

  • 12 oz (340g) Jumbo Pasta Shells
  • Salt (for pasta water)
  • 2 tablespoons Olive Oil (30ml)
  • 1 small Yellow Onion, finely chopped
  • 3 cloves Garlic, minced
  • 32 oz (900g) Whole Milk Ricotta Cheese
  • 10 oz (280g) Frozen Chopped Spinach, thawed and squeezed dry
  • 2 cups (approx. 225g) Shredded Mozzarella Cheese, divided
  • 1 cup (approx. 100g) Grated Parmesan Cheese, divided
  • 1 Large Egg, lightly beaten
  • 1 teaspoon Italian Seasoning
  • 1 teaspoon Salt
  • ½ teaspoon Black Pepper, freshly ground
  • 24-32 oz (680-900g) High-Quality Marinara Sauce (about 3-4 cups)
  • Fresh Basil or Parsley, chopped (optional)

Instructions:

  1. Bring a large pot of heavily salted water to a rolling boil. Add pasta shells and cook according to package directions but undercook slightly (al dente). Drain and rinse with cool water; spread on a baking sheet to cool.
  2. Thaw frozen spinach completely. Squeeze all excess water from the spinach using cheesecloth or a kitchen towel.
  3. Heat olive oil in a skillet over medium heat. Sauté onion until translucent. Add garlic and cook until fragrant (avoid burning). Remove from heat and let cool slightly.
  4. In a large bowl, combine ricotta, 1 cup mozzarella, ½ cup Parmesan, and egg. Add squeezed spinach, sautéed onion/garlic, Italian seasoning, salt, and pepper. Mix well. Taste and adjust seasoning if needed.
  5. Preheat oven to 375°F (190°C). Spread 1-1.5 cups marinara sauce in the bottom of the baking dish. Stuff each shell with the ricotta mixture. Arrange stuffed shells in the baking dish, open-side up. Pour remaining marinara sauce over the shells. Sprinkle remaining mozzarella and Parmesan cheese on top. Cover tightly with aluminum foil. Bake for 25 minutes.
  6. Remove foil. Bake for another 10-15 minutes, or until cheese is melted, bubbly, and golden brown. Let rest for 10-15 minutes before serving. Garnish with fresh basil or parsley (optional).