Spinach and Ricotta Stuffed Shells

Instructions

Step 1 Cook the jumbo shells according to package instructions until al dente, then drain and set aside.
Step 2 Heat olive oil in a pan and sauté garlic until fragrant, then add spinach and cook until wilted.
Step 3 In a bowl, combine ricotta, half of the mozzarella, Parmesan, egg, cooked spinach, Italian seasoning, salt, and pepper.
Step 4 Spread a layer of marinara sauce on the bottom of a baking dish.
Step 5 Fill each shell with the ricotta mixture and place them in the baking dish.
Step 6 Spoon remaining marinara sauce over the stuffed shells.
Step 7 Sprinkle the remaining mozzarella cheese on top.
Step 8 Cover with foil and bake at 375°F (190°C) for 25 minutes.
Step 9 Remove foil and bake for an additional 10 minutes until bubbly and golden.
Step 10 Garnish with fresh basil and serve warm.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) until warmed through or microwave individual portions. These shells freeze well—assemble before baking, cover tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before baking.