Ingredients:

  • 12 oz jumbo pasta shells
  • 4 quarts water
  • 2 tbsp salt
  • 15 oz whole milk ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1/2 cup freshly grated Parmesan cheese
  • 1 large egg
  • 10 oz frozen chopped spinach, thawed and squeezed dry
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 24 oz marinara sauce
  • 1 cup shredded mozzarella cheese
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the jumbo shells and cook for exactly 2 minutes less than the package instructions for 'al dente.' Drain and immediately rinse with cold water to stop the cooking process. Lay them flat on a baking sheet to prevent sticking.
  2. In a large mixing bowl, combine the ricotta, 2 cups of mozzarella, Parmesan, and the beaten egg. Stir in the squeezed-dry spinach, minced garlic, oregano, salt, and pepper. Mix until the filling is a uniform, thick paste.
  3. Preheat oven to 375°F (190°C). Spread about 1 cup of marinara sauce evenly across the bottom of a 9x13 inch baking dish.
  4. Using a spoon or piping bag, fill each shell generously with the cheese mixture and place them open-side up in the dish. Top each shell with a spoonful of sauce and a sprinkle of the remaining mozzarella.
  5. Cover the dish tightly with aluminum foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes until cheese is bubbly and slightly browned.
  6. Garnish with chopped fresh parsley before serving.