Ingredients
- Jumbo pasta shells: 24 shells
- Frozen spinach: 10 ounces, thawed and squeezed dry
- Cream cheese: 8 ounces, softened
- Ricotta cheese: 15 ounces
- Egg: 1 large
- Garlic powder: 1 teaspoon
- Marinara sauce: 24 ounces
- Shredded mozzarella cheese: 1 cup
Instructions
- Step 1: Preheat oven to 375°F (190°C). Cook jumbo shells according to package directions until al dente. Drain and rinse with cold water.
- Step 2: In a large bowl, combine the thawed and squeezed spinach, cream cheese, ricotta cheese, egg, and garlic powder. Mix until well combined.
- Step 3: Spread a thin layer of marinara sauce in the bottom of a 9×13 inch baking dish.
- Step 4: Stuff each cooked shell with the spinach and cheese mixture and arrange them in the baking dish over the marinara sauce.
- Step 5: Pour the remaining marinara sauce over the stuffed shells and sprinkle with mozzarella cheese.
- Step 6: Bake for 20-25 minutes, or until the cheese is melted and bubbly and the sauce is heated through. Let stand for a few minutes before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat individual portions in the microwave or bake in a preheated oven at 350°F (175°C) until warmed through.
- Serve these shells with a simple side salad and some crusty garlic bread to complete the meal.
- For extra flavor, brown a clove of minced garlic in a tablespoon of olive oil before adding the marinara sauce to the baking dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American