Ingredients
Method
- Preheat oven to 375°F (190°C).
- Boil jumbo shells in salted water for 1 minute less than al dente (about 13 minutes). Drain and rinse gently with cool water. Set aside.
- In a large skillet, heat olive oil over medium heat. Add garlic and cook for 1 minute. Add spinach and cook until wilted, about 3 minutes. Remove from heat and cool.
- In a mixing bowl, combine ricotta, salt, pepper, dried basil, dried parsley, and oregano. Stir in half the mozzarella and most of the Parmesan. Add cream cheese and egg, mixing until smooth. Fold in cooled spinach mixture.
- Spread half the marinara sauce in the bottom of a 9x13-inch baking dish or oven-safe skillet.
- Fill each pasta shell with the cheese mixture and place in the dish seam-side up. Top with remaining marinara, mozzarella, and reserved Parmesan.
- Cover and bake for 20 minutes. Remove cover and bake for an additional 10 minutes until cheese is melted and bubbly.
- Garnish with fresh parsley and serve warm, ideally with garlic bread or salad.
Notes
To make ahead: Assemble up to one day in advance, cover tightly, and refrigerate. Bake an extra 10–15 minutes when cooking from chilled.