INGREDIENTS:

• 16-20 jumbo pasta shells
• 2 tablespoons olive oil
• 4 cloves garlic (minced)
• 4 cups packed fresh spinach leaves (roughly chopped)
• 32 oz ricotta cheese
• 1 cup mozzarella cheese (shredded)
• 1 cup grated Parmesan cheese (plus more for serving)
• 2 large eggs (beaten)
• 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. and place a large saucepan with water over high heat and cook the pasta al dente, according to package directions. Drain and set aside.

  2 ) In a large skillet over medium-high heat, add the oil and when it starts to shimmer, add the garlic and cook until it begins to brown, about a minute.

  3 ) Add the chopped spinach, stir and cook until it begins to wilt, about 3 to 4 minutes. Remove from the heat and let cool.

  4 ) In a mixing bowl, stir together the cooked spinach, ricotta, mozzarella, Parmesan cheese, egg, onion powder, dried Italian herbs, dried parsley, dried basil, salt, and pepper until thoroughly combined.

  5 ) Pour 1 cup of the marinara sauce into the bottom of a 9×13 baking dish.

  6 ) Stuff each pasta shell with a hefty amount of the spinach and cheese mixture, and arrange in the baking dish.

  7 ) Cover with the remaining marina sauce and cover with aluminum foil, bake for 25 minutes.

  8 ) Remove the foil and continue baking until the top begins to brown, another 10-15 minutes. Serve warm with grated Parmesan cheese.

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