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Spinach Ricotta Stuffed Pasta Shells

Created by KittenCal on September 30, 2011

24 jumbo pasta shells
Oil (to prevent cooked pasta from sticking)
1 (15 ounce) container container ricotta
3 cups shredded mozzarella cheese, divided
1/2 cup fresh grated Parmesan cheese
1 (10 ounce) package frozen chopped spinach (cooked according to package directions then hand-squeezed dry to remove as much moisture as possible)
1 large egg, lightly beaten

1 teaspoon dry Italian seasoning
1/2 teaspoon garlic powder (or one minced garlic clove)
Small pinch of ground nutmeg
1 teaspoon seasoned salt
1 teaspoon fresh ground black pepper
1/4 teaspoon cayenne pepper (optional)
3 1/2 cups prepared favorite marinara sauce or pasta sauce (a little more or less won’t hurt but make certain that all the shells are covered with the sauce or they will turn hard when baked)

Step 1: Preheat oven to 375 degrees F.
Step 2: Grease a 13 x 9-inch baking dish.
Step 3: Cook pasta shells according to package directions; drain in a colander then place in a bowl.
Step 4: Gently toss cooked shells with oil to prevent sticking; set aside.
Step 5: In a large bowl stir the ricotta cheese with 1-1/2 cups mozzarella cheese, Parmesan, spinach, egg, Italian seasoning, garlic powder, nutmeg, seasoned salt, black pepper and if using the cayenne pepper.
Step 6: Spread about 1 cup spaghetti sauce over bottom of baking dish.
Step 7: Stuff shells with the spinach mixture and place in dish.
Step 8: Spoon remaining 2-1/2 cups sauce over shells and sprinkle with remaining 1-1/2 cups mozzarella.
Step 9: Cover baking dish with foil and bake for 35 minutes.
Step 10: Remove foil and bake about 10-15 minutes longer until bubbly and cheese begins to brown.