Ingredients

• 18–20 jumbo pasta shells (boil a few extra in case some break)

• 1–2 tablespoons olive oil
• 3 cloves garlic, minced
• 4 cups spinach
• 15 oz ricotta
• ½ cup Parmesan cheese, grated
• 3 cups mozzarella cheese, shredded and divided
• 2 tablespoons cream cheese
• 1 egg
• 24 ounces marinara sauce
• Fresh parsley, for garnish

• ½ teaspoon salt
• ¼ teaspoon pepper
• ½ teaspoon dried basil
• ½ teaspoon dried parsley
• ½ teaspoon dried oregano

Instructions

1. Heat the oven
   Preheat the oven to 375°F.
2. Cook the pasta shells
   Bring salted water to a boil and cook the shells for 1 minute less than al dente (about 13 minutes, or according to package instructions). Set a timer so they don’t overcook.
   Drain them once done and rinse gently with cold water until the water running underneath is cool. Set aside.
3. Prepare the garlic and spinach
   In a large skillet, warm the olive oil over medium heat. Add the minced garlic and cook for 1 minute.
   (Optional: If you prefer smaller spinach pieces, slice it into strips before cooking.)
   Add the spinach and toss so it coats with the oil and garlic. Cook for about 3 minutes, until the spinach is wilted. Remove from heat and allow it to cool.
4. Mix the cheese filling
   Place the ricotta in a large bowl and add all the seasonings. Stir with a silicone spatula until combined.
   Mix in half of the mozzarella cheese and most of the Parmesan, saving a little Parmesan for topping later.
   Add the cream cheese and the egg, stirring until blended. Fold in the cooled spinach and garlic mixture.
5. Assemble the dish
   Spread half of the marinara sauce across the bottom of a 9 × 13-inch casserole dish (or a 12-inch oven-safe skillet).
   Fill each shell with the cheese mixture using a spoon and arrange them in the dish.
6. Add sauce and cheese topping
   Spoon the remaining marinara sauce over the shells. Sprinkle the rest of the mozzarella and the reserved Parmesan on top.
7. Bake
   Cover the dish and bake for 20 minutes.
   Remove the cover and bake 10 minutes more.
8. Finish and serve
   Sprinkle fresh parsley over the top before serving. Pair with garlic bread with cheese if desired.

• Cook a few extra shells since some may tear during boiling or draining.
• Spinach is optional but adds flavor and color. If using frozen spinach, thaw it first and squeeze out excess moisture.
• For a meat version, replace the marinara with a meat sauce.
• Cheese grated from a block melts more smoothly and tastes better than pre-shredded cheese.
• Whole-milk, low-moisture mozzarella works best for melting.

• Refrigerator: Assemble the dish up to 1 day in advance. When baking, increase the covered baking time by 15 minutes.
• Freezer: Assemble and freeze for up to 3 months. Thaw in the refrigerator before baking and add 10 minutes to the covered bake time.

• Store leftovers in a sealed container in the refrigerator for up to 3 days, or freeze for up to 3 months.