Directions:
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.
Cook the jumbo pasta shells according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
In a large mixing bowl, combine the ricotta cheese, shredded mozzarella cheese, grated Parmesan cheese, egg, chopped spinach, minced garlic, dried oregano, dried basil, salt, and pepper. Mix until well combined.
Spoon the cheese mixture into the cooked pasta shells, filling each shell generously.
Spread half of the marinara sauce evenly over the bottom of the prepared baking dish.
Arrange the stuffed shells in a single layer on top of the marinara sauce.
Pour the remaining marinara sauce over the stuffed shells, covering them evenly.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the sauce is bubbling and the cheese is melted and bubbly.
Remove the foil and continue baking for an additional 5-10 minutes, or until the tops of the stuffed shells are lightly golden.
Garnish with fresh basil leaves, if desired, before serving.
How to Prepare:
Cook pasta shells and prepare filling mixture.
Stuff shells with cheese mixture.
Arrange shells in a baking dish with marinara sauce.
Bake until bubbly and golden.
Garnish with fresh basil leaves before serving.
Preparation Time:
Preparation time is approximately 20 minutes, with a baking time of 30-40 minutes.
Servings:
This recipe yields about 6 servings.
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