Ricotta and Spinach Stuffed Shells

Instructions:
Step 1: Preheat oven to 375°F (190°C). Cook the pasta shells according to package directions until al dente. Drain and set aside.

Step 2: In a large bowl, mix ricotta cheese, chopped spinach, Parmesan cheese, mozzarella, egg, garlic powder, salt, and pepper until well combined.

Step 3: Spread 1 cup of marinara sauce on the bottom of a 9×13-inch baking dish.

Step 4: Fill each cooked shell with the ricotta-spinach mixture and place them in the baking dish.

Step 5: Pour the remaining marinara sauce over the shells and sprinkle with extra Parmesan cheese.

Step 6: Cover with foil and bake for 25 minutes. Uncover and bake an additional 10 minutes, or until bubbly and lightly browned.

Step 7: Let rest for a few minutes before serving. Garnish with fresh basil or parsley if desired.

Storage information:
Store in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave. This dish also freezes well before or after baking.