@missymai
Jumbo Stuffed Pasta Shells This simple dinner packed with delicious flavor will have your family reaching for seconds. INGREDIENTS: 20 jumbo pasta shells 1 tablespoon extra-virgin olive oil ½ large sweet onion, chopped 5 garlic cloves, chopped 4 cups fresh baby spinach Salt, to taste Peper, to taste 3 cups ricotta cheese 2 cups grated Parmesan cheese, plus more for garnish 2½ cups shredded mozzarella cheese, divided 2 large eggs 4 cups marinara sauce, divided Chopped fresh flat-leaf parsley, for garnish PREPARATION Preheat the oven to 350°F (180°C). Bring a pot of salted water to a boil, then add the jumbo shells. Cook according to package instructions until al dente. Drain and set aside. In a large oven-safe skillet over medium heat, add oil and onions. Sauté until translucent, about 3-4 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the spinach and cook until wilted, about 4-5 minutes. Season with salt and pepper to taste. In a large bowl combine ricotta cheese, Parmesan, 2 cups of mozzarella, and eggs. Mix until well combined. Stir in the spinach mixture until evenly distributed. In the same oven-safe pan, add 3 cups of marinara sauce as the base and warm over low heat. I used homemade tomato sauce and seasoned it with garlic powder, Italian seasoning, salt and pepper, but store-bought also works as well. Gently stuff each shell with the ricotta mixture. Begin by arranging the stuffed shells in a circle around the pan, creating one larger outer circle and one smaller inner circle. Top with the remaining 1 cup of marinara sauce and remaining ½ cup of mozzarella cheese. Cover with foil. Bake covered for 25 minutes. Remove foil and bake for an additional 10-15 minutes until mozzarella is completely melted. Garnish if desired with grated Parmesan and chopped parsley. Enjoy! xo