16 jumbo pasta shells 8 ounces Baby spinach 12 ounces Whole Milk Ricotta 5 ounces Shredded mozzarella cheese, divided 1/4 cup grated Parmesan cheese 1 teaspoon Italian seasoning 1 teaspoon Onion powder 1 teaspoon Garlic powder 1 teaspoon Salt ½ teaspoon Black pepper 1 large Egg 24 ounces Marinara sauce
Prep the pasta. Cook the jumbo shells according to the box instructions. Once cooked, drain the pasta and run under cold water to stop the cooking process. Let the pasta sit in the strainer to cool while you ready the rest of the ingredients.
Steam spinach. Place the baby spinach in a microwave safe bowl with 3 tablespoons of water. Wet a paper towel and place the wet paper towel on top of the spinach. Microwave for 2-3 minutes, until fully cooked.
Prep steamed spinach. Pour the cooked spinach into a strainer and let the water drain out until it cool completely. Then give it a few good squeezes to get as much excess water out as possible.
Make the stuffing. In a large bowl, combine the ricotta, 2 ounces of shredded mozzarella, Parmesan cheese, Italian seasoning, onion powder, garlic powder, salt, pepper, cooked spinach,and egg. Stir together until the ingredients are well mixed.
HOW TO MAKE IT AHEAD OF TIME If you want to make the recipe ahead of time, follow instructions through stuffing and assembling the shells. Place the assembled shells in an airtight container or cover them with plastic wrap. You can refrigerate them for up to 3 days. To cook, bake them at 375 degrees F for 35 to 45 minutes. Cover with foil for the first 25 minutes and then remove the foil and continue baking until warmed through.