Ingredients:

  • 12 large pasta shells (cannelloni or jumbo shells, approx. 300 g)
  • 1 jar (28 oz or 800 g) marinara sauce (store-bought or homemade)
  • 1 cup (100 g) shredded mozzarella cheese
  • 1 cup (250 g) ricotta cheese, drained
  • 1 cup (200 g) fresh spinach, chopped (or ½ cup frozen, thawed and drained)
  • ½ cup (50 g) grated Parmesan cheese
  • 1 large egg, beaten
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. Boil large shells according to package instructions until al dente; drain and let cool.
  3. In a mixing bowl, combine ricotta, spinach, Parmesan, egg, oregano, salt, and pepper. Mix until smooth.
  4. Spread a thin layer of marinara sauce at the bottom of the baking dish. Fill each shell with the ricotta mixture using a spoon. Arrange filled shells in the baking dish, open side up.
  5. Pour remaining marinara sauce over the stuffed shells, ensuring they're well covered.
  6. Sprinkle shredded mozzarella evenly on top.
  7. Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 5-10 minutes until cheese is bubbling and golden.