Ingredients:

  • 12 oz jumbo pasta shells
  • 2 tbsp sea salt
  • 15 oz whole milk ricotta cheese
  • 1 large egg, lightly beaten
  • 0.5 cup grated Parmesan cheese
  • 2 cups shredded mozzarella cheese, divided
  • 2 cups fresh baby spinach, chopped
  • 1 tsp garlic powder
  • 0.5 tsp dried oregano
  • 0.25 tsp fresh cracked black pepper
  • 24 oz marinara sauce

Instructions:

  1. Preheat your oven to 375°F (190°C). Bring a large stockpot of water to a boil and add 2 tablespoons of sea salt.
  2. Add the jumbo shells to the boiling water and cook for 7 minutes. Drain and rinse immediately with cold water to stop the cooking process.
  3. In a large mixing bowl, combine the ricotta cheese, beaten egg, grated Parmesan, 1 cup of the shredded mozzarella, chopped spinach, garlic powder, dried oregano, and black pepper. Mix until well emulsified.
  4. Spread roughly 1 cup of the marinara sauce across the bottom of a 9x13-inch baking dish to create a moisture barrier.
  5. Using a spoon or a piping bag, fill each cooked shell with approximately 2 tablespoons of the cheese mixture. Arrange the stuffed shells in the baking dish.
  6. Pour the remaining marinara sauce over the shells and sprinkle with the remaining 1 cup of mozzarella cheese.
  7. Bake for 30 minutes, or until the sauce is bubbling and the cheese has turned a golden-brown color.