- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Cook the Pasta Shells: Boil the pasta shells al dente according to package instructions; drain well. It’s important not to over-boil them as they will cook further in the oven.
- Sauté the Spinach and Garlic: Add the olive oil to a skillet over medium-low heat. Add the garlic and spinach, cooking for 2-3 minutes or just until the spinach is wilted. Remove from the heat and let it cool.
- Mix the Cheese Filling: In a large bowl, combine the ricotta, 2 cups of mozzarella, Parmesan cheese, egg, Italian seasoning, salt, black pepper, and the cooled spinach mixture.
- Prepare the Baking Dish: Spread 1 1/2 cups of marinara sauce on the bottom of a 9×13-inch or equivalent-sized casserole dish.
- Stuff the Shells: Spoon the cheese mixture into the shells and place them in the casserole dish. Spoon the remaining marinara sauce in and around the shells.
- Bake the Shells: Cover with aluminum foil and bake for 20 minutes. Then uncover and bake for another 20 minutes. If desired, sprinkle with parsley or basil before serving.
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