Spinach & ricotta baked shells

Ingredients

• 20 jumbo pasta shells
• 15 oz ricotta
• 5 oz baby spinach, chopped
• 1 egg
• ½ cup grated Parmesan
• ½ tsp dried oregano
• ¼ tsp black pepper
• 3 cups marinara sauce
• 1 cup shredded mozzarella

Let’s make it

1. Heat oven to 375°F (190°C). Cook shells for 2 minutes less than the package time; drain and cool until easy to handle.
2. Mix ricotta, spinach, egg, Parmesan, oregano, and pepper.
3. Spread 2 cups marinara in a 9-by-13-inch baking dish. Fill shells with ricotta mixture and arrange in the sauce.
4. Spoon remaining sauce over shells and add mozzarella. Cover with foil and bake for 25 minutes.
5. Uncover and bake for 10–15 minutes more until the center of the filling reaches 165°F (74°C). Rest for 5 minutes.