12ouncesjumbo pasta shellscooked per box instructions
16ouncesspinachsauteed and drained, or thawed and drained
15ouncesricotta cheese
1large egg
2garlic clovesminced
1 ½teaspoonsdried basil
¼teaspoondried thymeor 1 teaspoon fresh thyme
3cupsmozzarella cheeseshredded and divided
2cupsParmesan cheese
Salt and pepper
24ouncesmarinara sauce
Instructions
Preheat the oven to 375°F, and lightly spray a 9 x 13-inch baking dish with cooking spray. Cook pasta shells and prepare spinach.
12 ounces jumbo pasta shells, 16 ounces spinach
In a large mixing bowl, combine the ricotta, egg, garlic, basil, and thyme. Stir in 2 cups of mozzarella and all of the Parmesan cheese. Next, add the steamed spinach. Then add salt and pepper to taste.
15 ounces ricotta cheese, 1 large egg, 2 garlic cloves, 1 ½ teaspoons dried basil, ¼ teaspoon dried thyme, 2 cups Parmesan cheese, Salt and pepper
Pour ⅓ of the marinara sauce (about 1 cup) along the bottom of the baking dish. Fill the cooked shells with the ricotta mixture and line the baking dish with the filled shells. Pour the remaining marinara sauce over the shells. Top with the remaining mozzarella cheese.
24 ounces marinara sauce
Cover with aluminum foil and bake for 30 minutes. If desired, bake uncovered an additional 10 minutes to brown the cheese. Take care not to dry out the shells.
Serve hot with a side salad and garlic bread.
Notes
The calories listed are an approximation based on the ingredients and a serving size of about 3 to 4 stuffed pasta shells. Actual calories will vary. Leftovers can be covered and stored in your fridge for about 3 days.