Baked Ricotta Spinach Shells

Ingredients

• •20 jumbo pasta shells
• •15 ounces ricotta
• •10 ounces frozen chopped spinach, thawed and squeezed dry
• •1 large egg
• •1/3 cup grated Parmesan
• •1 garlic clove, minced
• •1/2 teaspoon salt
• •1/4 teaspoon pepper
• •3 cups marinara sauce
• •1 cup shredded mozzarella
• •2 tablespoons torn basil

Instructions

1. 1Heat oven to 375°F. Cook shells 2 minutes less than package directions, then drain and cool enough to handle.
2. 2Mix ricotta, spinach, egg, Parmesan, garlic, salt, and pepper.
3. 3Spread 1 cup marinara in a 9-by-13-inch baking dish. Fill shells with ricotta mixture and arrange over sauce.
4. 4Cover with remaining marinara and mozzarella. Cover with foil and bake 25 minutes.
5. 5Uncover and bake 10 minutes more until bubbling and filling reaches 160°F. Rest 5 minutes before serving.
6. 6Scatter basil over the shells before serving.