Ingredients
Method
Cook down the spinach
- Over medium high heat, add a skillet and some oil
- Add in your onions and sauté for about 2 - 4 minutes
- Add in your minced garlic and cook until fragrant
- Add in your fresh spinach and stir to combine. Cook until leaves wilted
- Season with a pinch of salt. This also helps draw out water from the spinach
- Remove from heat and sieve the excess liquid from the spinach.
- Set aside
Cook the noodles
- Bring a large pot of well-salted water to a boil.
- Cook your jumbo shells for about 9 minutes, two to three minutes less than the package directions.
- Remove from heat, drain and stop the cooking process with cold water or spread them out on a baking sheet
- Set aside
Assemble
- In a large bowl, combine the ricotta, squeezed spinach, half the mozzarella, all the Parmesan, the egg, and your herbs and seasoning.
- Stir everything together until it’s well mixed and smooth.
- Taste and adjust for seasoning accordingly.
- Spread a generous layer of marinara sauce across the bottom of a baking dish
- Spoon the filling into each shell generously with a spoon or a piping bag
- Nestle each stuffed shell into the baking dish, open side up.
- Pour the remaining marinara evenly over the top of all the shells.
Bake
- Cover the dish tightly with foil and bake at 350°F (180°C) for 25 minutes.
- Remove the foil and bake for another 15 minutes until the cheese is melted, golden, and starting to bubble at the edges.
- Pull the dish out of the oven and let it sit for 5 to 10 minutes before serving.
- Serve and enjoy