Spinach Stuffed Shells

I make lasagna often, but stuffed pasta less so. I had planned to make a spinach lasagna this weekend, but I was reading something online and someone mentioned stuffed shells. I thought, have I ever even made stuffed shells? I think this is actually the first time. It definitely won't be the last.

Notes: I might leave the mozzarella cheese off next time. I think it might over power the spinach/ricotta a bit.

I would use a thicker sauce for this. I used one that was a bit thin and most of it sank to the bottom of the baking dish.

You can mix the spinach and ricotta ahead of time and leave in the fridge until you're ready to assemble everything.

Be careful not to boil the shells too long. They'll finish cooking in the oven. You don't want them to fall apart on you while you're trying to fill them.

Ingredients:
1 box of jumbo shells pasta
1 15 oz. container of ricotta cheese.
1 ball fresh mozzarella
1/2 a bunch of fresh parsley
3-4 cups baby spinach
2-3 garlic cloves
1 egg
1 jar of your favorite marinara sauce
Salt
Pepper

Directions: Heat the oven to 400.

Bring a large pot of water to a boil and cook the shells to al dente according to the directions.

While the oven is heating and the water is boiling, chop the spinach and parsley. Mince the garlic. Beat the egg in a medium bowl. Add in the spinach, parsley, garlic, and ricotta. Season with salt and pepper. Stir until well combined.

When the shells are done, remove them from the water using a slotted spoon or something that helps you drain the water off. Put them on a baking oiled sheet to cool slightly.

Pour some of your marinara sauce into a 9x13 baking dish. Fill each shell with the ricotta mixture (they hold about a large teaspoon of filling). Place them opening-side up in the baking dish. Slice the fresh mozzarella and lay the slices on top of the pasta.

Cover the dish tightly with foil and bake for 30 minutes. Serve and enjoy!