Ingredients:

  • 1 box (12 oz) Jumbo Shells
  • 3 cups Marinara Sauce
  • 15 oz Whole Milk Ricotta
  • 2 cups Shredded Mozzarella, divided
  • 1/2 cup Grated Parmesan
  • 1 large Egg
  • 1 cup Frozen Spinach, thawed and aggressively squeezed dry
  • 1/2 cup Chopped Onion, fine dice
  • 2 cloves Garlic, minced
  • 2 Tbsp Olive Oil

Instructions:

  1. Preheat oven to 375°F (190°C). Cook the jumbo shells according to package directions until al dente. Drain immediately and rinse with cold water to stop cooking and prevent sticking. In a small skillet, heat the 2 Tbsp olive oil over medium heat. Sauté the chopped onion until translucent (about 5 minutes). Add the minced garlic and cook for 1 minute until fragrant. Remove from heat.
  2. In a large bowl, combine the Whole Milk Ricotta, 1 cup of the shredded mozzarella, the grated Parmesan, the large egg, the aggressively squeezed spinach, and the sautéed onion and garlic mixture. Season generously with salt and pepper. Mix until just combined.
  3. Spread 1 cup of the marinara sauce evenly across the bottom of a 9x13 inch baking dish. Carefully stuff each cooked pasta shell with a generous amount of the ricotta mixture (about 2 tablespoons per shell). Arrange the stuffed shells snugly in the prepared baking dish.
  4. Pour the remaining 2 cups of marinara sauce evenly over the stuffed shells. Ensure the shells are mostly covered to prevent drying out during baking. Sprinkle the remaining 1 cup of shredded mozzarella over the top.
  5. Cover the dish tightly with aluminum foil. Bake for 30 minutes. Remove the foil and continue baking for 10 minutes, or until the cheese is melted, bubbly, and lightly golden brown. Let rest for 5 minutes before serving.