Ingredients
- 12-15 jumbo pasta shells
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup chopped spinach (fresh or frozen)
- 1 egg
- 2 cups marinara sauce
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 tablespoon fresh basil (optional, for garnish)
Equipment Needed
- Large pot for boiling pasta
- Baking dish (9×13 inches works great)
- Mixing bowl
- Spoon or spatula
- Measuring cups and spoons
- Colander for draining pasta
Step-by-Step Instructions
To start, I bring a large pot of salted water to a boil and cook the jumbo shells according to the package instructions until they’re al dente. It’s so satisfying to see them puff up and soften in the water. After draining the shells in a colander, I like to rinse them gently under cool water to stop the cooking process and make them easier to handle. Then, I set them aside to cool for a few minutes before filling them. (See the next page below to continue steps…)