Spinach and Cheese Stuffed Shells

Ingredients

• 30 jumbo pasta shells, cooked according to directions listed on package
• 15 oz fresh spinach, steamed just until wilted, squeezed dry with paper towels and chopped
• 15 oz ricotta cheese
• 1 large egg
• 3 Tbsp chopped fresh basil
• 1 tsp chopped fresh oregano or thyme
• 1 clove garlic, finely minced
• 3 cups mozzarella cheese, finely shredded, divided
• 1 cup parmesan cheese, finely shredded
• Salt and freshly ground black pepper, to taste
• 3 cups marinara sauce, homemade or store-bought
• Red pepper flakes, optional

Directions

1. Heat the oven to 375 degrees. In a mixing bowl, use a fork to work the Ricotta cheese and egg together until blended. Add the basil, thyme and garlic, then stir in 2 cups mozzarella and Parmesan cheese until everything is combined. Fold in the prepared spinach, and season the filling with salt and pepper to taste.
2. Spoon 1/3 cup marinara sauce across the bottom of a 13 by 9-inch baking dish, or a casserole dish of similar size, spreading it into a thin layer. Fill the cooked pasta shells with the cheese mixture, using about 2 Tbsp for each one. Nestle the shells next to each other in the dish, with the open sides facing up.
3. If you’d like a little heat, stir red pepper flakes to taste into the marinara sauce. Pour the remaining marinara evenly over the shells, then scatter the remaining 1 cup mozzarella cheese over the top. Cover the dish with aluminum foil and bake for 30 minutes. Serve warm.