Spinach and Ricotta Stuffed Shells

• 12 oz jumbo pasta shells
• 15 oz ricotta cheese
• 10 oz frozen spinach, thawed and drained
• 2 cups shredded mozzarella cheese
• 1/2 cup grated parmesan cheese
• 1 large egg, beaten
• 24 oz marinara sauce

Instructions

1. 1

   Preheat oven to 375°F (190°C).

2. 2

   Cook pasta shells in boiling salted water according to package directions for al dente. Drain and rinse with cool water.

3. 3

   In a medium bowl, combine ricotta, drained spinach, 1 cup mozzarella, parmesan, and the beaten egg. Mix well.

4. 4

   Spread about 1 cup of marinara sauce on the bottom of a 9x13 inch baking dish.

5. 5

   Stuff each cooked shell generously with the cheese mixture and place them in the baking dish.

6. 6

   Top with remaining marinara sauce and remaining mozzarella cheese.

7. 7

   Cover with foil and bake for 20 minutes. Remove foil and bake for another 10-15 minutes until cheese is bubbly and browned.