Ingredients:

  • 12 large pasta shells (e.g., jumbo shells)
  • 15 oz (425 g) ricotta cheese (whole milk preferred)
  • 1 cup (100 g) shredded mozzarella cheese
  • 1/2 cup (50 g) grated parmesan cheese
  • 1 large egg
  • 1 cup (30 g) fresh spinach, chopped (optional)
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • 2 cups (500 g) marinara sauce (store-bought or homemade)
  • Fresh basil leaves, for garnish (optional)

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. Boil water in a large pot. Add shells and cook according to package instructions until al dente. Drain and let cool.
  3. In a mixing bowl, combine ricotta, mozzarella, parmesan, egg, spinach (if using), garlic powder, Italian seasoning, salt, and pepper. Mix until smooth and well-combined.
  4. Spoon filling into each shell using a fork or piping bag.
  5. Spread 1 cup of marinara sauce at the bottom of a greased baking dish. Arrange stuffed shells on top of sauce. Pour remaining marinara sauce over the shells.
  6. Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes, until cheese is bubbly and golden.
  7. Allow to cool for a few minutes before serving. Garnish with fresh basil if desired.