Directions

1. 1

   Preheat your oven to 350°F. Bring a large pot of salted water to a boil and cook the 12 jumbo pasta shells according to the package directions until just tender. While the pasta cooks, place the frozen spinach in a microwave-safe bowl and heat for 2–3 minutes. Break up the spinach with a fork and microwave for an additional minute if needed to ensure it is fully thawed and heated through. Remove from the microwave and let cool.

2. 2

   Once the spinach has cooled slightly, transfer it to the center of a piece of cheesecloth. Gather the edges of the cloth and suspend it over a medium bowl using a wire strainer. Press gently and allow the spinach to drain in the refrigerator for at least 5 minutes, squeezing out excess liquid when ready.

3. 3

   In a medium mixing bowl, combine the ricotta cheese, grated Parmesan cheese, salt, ground black pepper, and egg. Stir until well combined and the mixture is smooth.

4. 4

   Fold the drained spinach into the ricotta mixture until evenly distributed. Cover and refrigerate the filling until you are ready to stuff the shells.

5. 5

   Drain the cooked pasta shells in a colander and set them aside to cool slightly.

6. 6

   Spread approximately 1½ cups of the tomato sauce over the bottom of a 2-quart rectangular baking dish. Carefully spoon the ricotta-spinach filling into each cooked pasta shell, dividing the filling evenly among all 12 shells. Arrange the filled shells in the prepared baking dish. Spoon the remaining tomato sauce over and around the shells, then sprinkle the shredded mozzarella cheese evenly over the top.

7. 7

   Bake in the preheated oven for 30 minutes, or until the mozzarella cheese is fully melted and the shells are heated through.

8. 8

   Remove from the oven and garnish with fresh basil leaves.

9. 9

   Allow the dish to rest for 2–3 minutes before serving warm.