Ingredients
- 16-20 jumbo pasta shells
- 2 tablespoons olive oil
- 4 cloves garlic
- 4 cups packed fresh spinach leaves
- 32 oz ricotta cheese
- 1 cup mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 large eggs
- 1 teaspoon onion powder
- 1 teaspoon dried Italian herbs
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried basil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 cups marinara sauce
Garnish:
- Fresh basil and parmesan cheese
Instructions
1/ Preheat the oven to 375 degrees F.
2/ Place a large pan of water over high heat and cook pasta al dente according to package directions. Empty and set aside.
3/ In a large skillet over medium-high heat, add the oil and, when the oil begins to shine, Add the garlic and cook for one minute until it begins to brown.
4/ Add the chopped spinach, stir and cook until it begins to wilt, about 3 or 4 minutes. Remove from heat and let cool.
5/ In a bowl, combine the cooked spinach, ricotta cheese, mozzarella cheese, parmesan cheese, egg, onion powder, dried Italian herbs, dried parsley, dried basil, salt and pepper.
6/ Pour one cup of marinara sauce into the bottom of a 9×13 mold.
7/ Fill each pasta dish with a generous amount of the spinach and cheese mixture and place it in the pan.
8/ Cover with remaining marinara sauce and cover with foil, bake for 25 minutes.
9/ Remove the foil and continue baking until the top begins to brown, another 10 to 15 minutes.
10/ Serve hot with grated Parmesan cheese.
