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### **Instructions**
1. **Preheat & Prep**
Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. **Cook the Pasta**
Cook shells according to package directions until al dente. Drain and rinse with cool water to prevent sticking. Set aside.
3. **Make the Filling**
In a large bowl, combine ricotta, mozzarella, Parmesan, egg, spinach, garlic, Italian seasoning, salt, and pepper. Mix until smooth and well blended.
4. **Fill the Shells**
Spread 1 cup of marinara sauce over the bottom of your baking dish. Stuff each shell with the ricotta-spinach mixture and place them open-side up in the dish.
5. **Add Sauce & Cheese**
Spoon the remaining marinara sauce over the shells. Sprinkle with extra mozzarella and a bit of Parmesan if desired.
6. **Bake**
Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10–15 minutes, or until cheese is bubbly and lightly golden.
7. **Serve & Garnish**
Let rest for 5 minutes. Garnish with fresh basil or parsley before serving.
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### **Tips & Variations**
* 🧄 **Add depth:** Mix sautéed mushrooms or caramelized onions into the filling.
* 🥩 **Want meat?** Add crumbled cooked sausage or ground beef to the sauce.
* 🧊 **Freezer-friendly:** Assemble in a foil pan, cover tightly, and freeze before baking.
* 🧀 **Cheese lovers:** Mix in a little cream cheese or goat cheese for extra richness.
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### **Serving Suggestions**
Spinach and Ricotta Stuffed Shells pair beautifully with:
* Garlic bread or focaccia
* A crisp Caesar or arugula salad
* A glass of red wine or sparkling water with lemon
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### **Final Thoughts**
This **Spinach and Ricotta Stuffed Shells** recipe is proof that simple ingredients can create something truly special. It’s cheesy, cozy, and deeply satisfying — a dish that feels like a warm hug in pasta form. Whether you’re making it for family dinner or a make-ahead freezer meal, it’s a timeless classic that never goes out of style.
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Want a printable version or tips for turning this into a gluten-free or vegan dish? Just let me know!
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