Cheesy, Saucy, and Baked to Perfection
1 24oz Jar of Botticelli Tomato & Basil Pasta Sauce
- 15 oz of Ricotta Cheese
- 2 cups Shredded Mozzarella Cheese, divided
- 1/2 cup Shredded Parmesan Cheese
- 1 16oz Box of Jumbo Pasta Shells
- 1 Large Egg
- 8oz Frozen Chopped Spinach, thawed and squeezed dry
- Salt & Pepper to Taste
- Chopped Parsley for Garnish
Preheat oven to 400F.
In a large pot over medium-high heat, boil salted water and cook the jumbo pasta shells until al dente according to the package directions. If you prefer a more al dente stuffed shell, remove the shells about a minute or two earlier than the directions. Drain and set aside.
In a medium mixing bowl, add ricotta, 1 cup of mozzarella cheese, Parmesan cheese, spinach, egg, salt, and pepper. Mix until well combined and set aside.
In a deep baking dish, pour the pasta sauce. Spread out to evenly coat the bottom of the dish. Reserve some for serving if desired.
One shell at a time, use the back of a spoon to stuff each shell. Place the stuffed shell on the pasta sauce. Make sure to leave enough room to get as many shells in as possible. Ensure that each shell is equally stuffed as best you can.
Once all of your shells are in the baking dish, take the last cup of mozzarella cheese and sprinkle it on the shells in an even layer. Cover the dish with aluminum foil and bake for 30 minutes or until the cheese on top is nice and bubbly.
Remove from the oven and let cool for five minutes. Garnish with chopped parsley and serve.
Remove the spinach if you choose to have just cheese-stuffed shells.