Spinach and Ricotta Stuffed Shells

• 24 jumbo pasta shells
• 2 cup ricotta cheese
• 10 oz frozen spinach
• 1.5 cup mozzarella cheese
• 1/2 cup parmesan cheese
• 1 egg
• 3 cup marinara sauce
• 2 clove garlic
• 1 lemon

Instructions

1. 1

   Boil the jumbo shells until just al dente, then drain and lay out to cool.

2. 2

   Thaw and squeeze the spinach completely dry, then chop finely.

3. 3

   Mix the ricotta, spinach, parmesan, egg, minced garlic, and lemon zest with salt and pepper.

4. 4

   Spread a layer of marinara across the bottom of a baking dish.

5. 5

   Stuff each shell with the ricotta filling and nestle them into the sauce.

6. 6

   Top with the remaining marinara and the mozzarella.

7. 7

   Bake at 375F for 30 minutes until bubbling and golden, then garnish with basil.