Stuffed Shells

INGREDIENTS

• 18-20 jumbo pasta shells boil extra in case some break
• 1-2 tablespoons olive oil
• 3 cloves garlic minced
• 4 cups spinach
• 15 oz. Ricotta
• ½ cup Parmesan cheese grated
• 3 cups mozzarella cheese shredded and divided
• 2 Tablespoons cream cheese
• 1 egg
• 24 ounces marinara sauce
• Fresh parsley to garnish
• ½ tsp Salt
• ¼ tsp pepper
• ½ teaspoon dried basil
• ½ teaspoon dried parsley
• ½ teaspoon dried oregano

INSTRUCTIONS

1. 1 Preheat oven to 375 degrees.
2. 2 Boil shells in salted water for 1 minute less than al dente, (around 13 minutes, refer to package). Set a timer to avoid overcooking them. Drain once cooked and gently rinse with cold water until the water on the bottom comes out cool. Set aside.
3. 3 Meanwhile, heat olive oil in a large skillet over medium heat. Add the garlic and cook for 1 minute. (Optional: Slice the spinach into strips before cooking it if smaller pieces are preferred.)Add the spinach and toss to coat. Cook for about 3 minutes or until the spinach is wilted. Set aside and let cool.
4. 4 Place the ricotta in a large bowl and add the seasonings. Use a silicone spatula to stir to combine. Add half of the mozzarella cheese and most of the Parmesan, but reserve a little Parmesan to sprinkle over the top before baking. Add the cream cheese and the egg and stir to combine. Fold in the cooled spinach and garlic.
5. 5 Add half of the marinara sauce to the bottom of a 9 x 13-inch casserole dish (or a round 12-inch oven-safe skillet) Use a spoon to fill each pasta shell with the cheese mixture and place it in the baking dish.
6. 6 Add the remaining marinara sauce, then top with remaining mozzarella cheese and Parmesan.
7. 7 Cover and bake for 20 minutes. Remove cover and bake for 10 more minutes. Garnish with fresh parsley and serve with Garlic Bread with Cheese!

NUTRITION

Calories: 496kcal | Carbohydrates: 29g | Protein: 30g | Fat: 29g | Fiber: 3g | Sugar: 7g