Ingredients
| 250 g | (6 oz) | jumbo pasta shells, about 16 (Tip: cook a few extra in case some break) |
| 2 cups | (500 g) | ricotta cheese |
| 1 cup | (250 ml) | shredded mozzarella cheese, divided in half |
| 1/2 cup | (125 ml) | shredded Parmesan cheese, divided in half |
| 1 cup | (250 ml) | chopped fresh spinach, about 1 large handful |
| 1 | egg | |
| 1 tbsp | (15 ml) | Italian seasoning |
| 1/8 tsp | (0.5 ml) | pepper |
| 1 jar | (650 ml) | low-sodium marinara or pasta sauce |
| fresh basil leaves (optional) |
Directions
- Preheat oven to 375F (190C).
- Cook pasta shells according to package instructions. Drain and allow to cool slightly.
- Meanwhile, mix ricotta, 1/2 cup (125 ml) mozzarella, 1/4 cup (60 ml) Parmesan, spinach, egg, Italian seasoning and pepper in a medium bowl.
- Spread 1/2 cup (125 ml) of pasta sauce in the bottom of a 9x13 inch (22x33 cm) pan.
- Spoon about 2 tbsp (30 ml) of filling into each cooked shell and place in the pan. Pour remaning pasta sauce on top.
- Bake for 30 minutes. Remove from oven and sprinkle remaining cheese over top. Bake for about 5 minutes or until cheese melts.
- Garnish with fresh basil leaves if desired.