Spinach Ricotta Shells for 6 Servings

Instructions:

1. Boil a large pot of salted water. Add the jumbo shells and cook for 2 minutes less than the package directions for al dente. Drain and rinse immediately with cold water to stop the cooking and prevent sticking.
2. In a large mixing bowl, combine the ricotta, beaten egg, Parmesan, and 1 cup of shredded mozzarella. Fold in the squeezed-dry spinach, minced garlic, Italian seasoning, salt, and pepper. Stir until the mixture is uniform and thick.
3. Spread 1 cup of marinara sauce evenly across the bottom of a 9x13 inch baking dish.
4. Transfer the filling to a piping bag or freezer bag with the corner clipped. Pipe the mixture generously into each shell and arrange them closely together in the baking dish.
5. Spoon the remaining marinara sauce over the center of the shells and top with the remaining 1 1/2 cups of shredded mozzarella cheese.
6. Bake in the oven until the cheese is melted and golden-brown. Garnish with fresh torn basil before serving.