Stuffed Shells Recipe (Spinach and Cheese)

Preheat oven to 375 degrees. Cool shells, drain and set aside.

In a mixing bowl, using a fork, blend together Ricotta cheese and egg. Stir in basil, thyme.

Meanwhile, heat the olive oil in a large skillet over medium-high heat. When the oil begins to shimmer, add the garlic and cook until it begins to brown, about a minute or two. Add the spinach and cook, stirring occasionally, until the leaves begin to wilt but are still bright green, about 3 to 4 minutes. The spinach should be reduced by half. Remove from the heat and let cool.

Add 2 cups mozzarella and Parmesan cheese to ricotta and toss mixture to combine. Mix in prepared spinach. Season mixture with salt (careful!) and pepper to taste.

Spread 1/3 cup marinara sauce into an even layer along bottom of a 13 by 9-inch baking dish (or similar size casserole dish). Divide cheese mixture among cooked pasta shells, stuffing each shell full with about 2 Tbsp cheese mixture.

Align shells in baking dish side by side, with the opening of shells facing upright.

Stir red pepper flakes to taste into marinara sauce if desired. Cover shells evenly with remaining marinara sauce then sprinkle tops evenly with remaining 1 cup mozzarella cheese.

Cover baking dish with aluminum foil and bake in preheated oven 30 minutes. Serve warm.