Preheat oven to 375°F. Lightly oil or spray a 9x13 baking dish. Cook pasta shells in salted boiling water until just al dente, about 8–9 minutes. Drain and rinse under cold water
In a skillet, heat olive oil over medium heat. Add garlic and sauté 30 seconds. Add spinach and cook until wilted. Let cool slightly
In a bowl, mix ricotta, ½ cup mozzarella, Parmesan, egg, salt and pepper. Stir in cooled spinach
Spread 1 cup marinara sauce in the baking dish. Stuff each shell with 1–2 tablespoons of filling and place in dish. Spoon remaining marinara over shells. Sprinkle mozzarella. Cover with foil and bake for 25 minutes. Uncover and bake another 5–10 minutes
Let cool for 5 minutes before serving. Garnish with fresh basil or extra Parmesan if desired. Serve and enjoy!
Ingredients
20 jumbo pasta shells
1 tbsp Urban Meadow olive oil
1 cup frozen Urban Meadow spinach, thawed and drained
1 1/2 cups Urban Meadow ricotta cheese
1 cup Urban Meadow shredded mozzarella cheese, divided
