Italian Stuffed shells

Ingredients

For the Shells and Filling

• Jumbo pasta shells – 20 to 24 pieces
• Ricotta cheese – 2 cups
• Mozzarella cheese – 1 ½ cups (divided)
• Parmesan cheese – ½ cup
• Fresh spinach – 2 cups (chopped and wilted)
• Egg – 1 large
• Garlic – 2 cloves (minced)
• Fresh basil – 2 tablespoons (chopped)
• Italian seasoning – 1 teaspoon
• Salt and pepper – to taste

For the Sauce

• Olive oil – 1 tablespoon
• Onion – 1 small (finely chopped)
• Garlic – 2 cloves (minced)
• Crushed tomatoes – 28 oz can
• Tomato paste – 2 tablespoons
• Sugar – 1 teaspoon (optional)
• Salt, pepper, and Italian seasoning – to taste

Instructions

Step 1: Prepare the Pasta

1. Cook the jumbo pasta shells in salted boiling water until al dente (follow package instructions).
2. Drain, rinse with cold water, and set aside.

Step 2: Make the Sauce

1. Heat olive oil in a pan. Sauté the onions until softened.
2. Add garlic and cook for another 30 seconds.
3. Pour in the crushed tomatoes and tomato paste. Season with salt, pepper, Italian seasoning, and a bit of sugar. Simmer for 15 minutes. Adjust seasoning if needed.

Step 3: Prepare the Filling

1. In a large bowl, mix ricotta, 1 cup mozzarella, Parmesan, spinach, egg, garlic, basil, Italian seasoning, salt, and pepper. Stir until combined.

Step 4: Assemble the Shells

1. Preheat the oven to 375°F (190°C).
2. Spread half of the sauce in the bottom of a baking dish.
3. Fill each shell with the cheese mixture and place them open-side up in the dish.
4. Pour the remaining sauce over the shells and sprinkle with the remaining mozzarella cheese.

Step 5: Bake

1. Cover the dish with foil and bake for 25 minutes.
2. Remove the foil and bake for another 10 minutes until the cheese is bubbly and golden.

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