20 large pasta shells
1 tablespoon olive oil
2 cups ricotta cheese
1 cup cooked spinach, chopped
1/2 cup grated Parmesan cheese
1 egg
1 teaspoon garlic powder
1 teaspoon dried Italian herbs
Salt and pepper to taste
2 cups marinara sauce
1 cup shredded mozzarella cheese
Directions
Preheat your oven to 375°F (190°C).
Cook the pasta shells according to package instructions until al dente. Drain and toss with olive oil to prevent sticking.
In a large bowl, combine the ricotta cheese, cooked spinach, Parmesan cheese, egg, garlic powder, Italian herbs, salt, and pepper. Mix until well combined.
Spread a layer of marinara sauce on the bottom of a baking dish.
Stuff each pasta shell with the ricotta and spinach mixture and place them in the baking dish.
Pour the remaining marinara sauce over the stuffed shells.
Sprinkle the shredded mozzarella cheese evenly over the top.
Cover the dish with aluminum foil and bake for 25 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is golden and bubbly.
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Let the dish cool slightly before serving.
Variations & Tips
For a bit of spice, add a pinch of red pepper flakes to the ricotta mixture. You can also substitute the spinach with kale or Swiss chard for a different flavor profile. If you prefer a meatier dish, add cooked ground beef or sausage to the marinara sauce. For a gluten-free version, use gluten-free pasta shells. To make it more indulgent, consider adding a layer of béchamel sauce before topping with mozzarella.
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