Spinach Ricotta Shells for 6 Servings

Instructions:

1. Bring a large pot of salted water to a rolling boil.
2. Add jumbo shells and cook for 2 minutes less than the package directions for al dente so they remain firm.
3. Drain in a colander and rinse with cold water immediately to prevent sticking.
4. Place the thawed spinach in a clean kitchen towel or fine-mesh strainer and squeeze firmly until no more water releases.
5. In a large mixing bowl, combine the ricotta, squeezed spinach, 1 cup mozzarella, parmesan, beaten egg, minced garlic, Italian seasoning, salt, and pepper. Stir until uniform.
6. Transfer the mixture into a piping bag or a Ziploc bag with the corner clipped off.
7. Preheat oven to 375°F (190°C).
8. Pour 1 cup (240ml) of marinara sauce into the bottom of a 9x13 baking dish, spreading it evenly.
9. Pipe the ricotta mixture generously into each cooked shell until full and arrange them closely together in the baking dish.
10. Spoon the remaining 1 cup (240ml) of sauce over the center of the shells and top with the remaining 1/2 cup (50g) of mozzarella.
11. Cover with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes until the cheese is bubbling and golden-brown.
12. Garnish with fresh basil before serving.