Spinach & Ricotta Stuffed Pasta Shells Recipe (with Video)

Preparation
1. Preheat the oven to 375 F degrees.
2. Boil pasta shells in salted water according to packaging for about 1-2 minutes less than al-dente, then drain.
3. Gently rinse with cold water until pasta shells are cooled, then set aside.
4. I recommend boiling pasta in 4 quarts of water with 2 tablespoons of kosher salt.
Cooking the Spinach
1. In a skillet on medium heat, add in olive oil.
2. Next, add in minced garlic and cook for about 30 seconds to 1 minute.
3. Then, add in spinach and cook for about 2-3 minutes or until the spinach has wilted.
4. Once done, remove from heat, set aside and allow to cool down to room temperature.
Preparing the Cheese Mixture
1. To make our cheese mixture, in a large bowl add in ricotta along with salt, black pepper, garlic powder, and Italian seasoning.
2. Mix well to combine.
3. Next, add in half (1 ½ Cups) of the shredded mozzarella cheese and half (¼ Cup) of the grated parmesan cheese.
4. Then, add in softened cream cheese and a lightly beaten egg, fold in to combine.
5. Lastly, fold in cooked & cooled spinach and garlic.
Assembling and Baking
1. In a large baking dish, add in half of the marinara sauce to the bottom of the dish.
2. Next, use a spoon to fill each pasta shell with the cheese mixture and add it into the baking dish.
3. Then, pour on top the remainder of the marinara sauce.
4. Lastly, sprinkle on top the remainder of the mozzarella cheese and the parmesan cheese.
5. Cover the baking dish and bake for 20 minutes.
6. Next, remove the cover and bake for 15 minutes uncovered.
7. Then, broil on high for about 2-3 minutes to brown the cheese.
8. Keep your eye on it while it is broiling.
Serving
1. Once done, garnish with fresh parsley.
2. Let rest for about 10 minutes before serving and enjoy.