Here's what you need: Serves 10
30 jumbo pasta shells
15 oz fresh spinach (steam until wilted and dry with paper towels and chop)
15 oz Ricotta cheese
1 large egg
1 1/2 TBSP chopped fresh basil
1 tsp chopped fresh thyme
3 C (12 oz) mozzarella cheese, finely shredded, divided
1 C (3.5 oz) Parmesan cheese, finely shredded
3 cups marinara sauce
Here's what you do:
1. Cook shells according to package instructions and preheat the oven to 375 degrees.
2. In a bowl blend the Ricotta cheese and egg, using a fork. Next, add in the basil and thyme. Then stir in 2 C mozzarella and Parmesan cheese and toss the mixture to combine. Next, mix in the prepared spinach and then season the mixture with salt and pepper to taste.
3. Spread 1/3 C pasta sauce along the bottom of a 13 x 9 inch baking dish.
4. Stuff each pasta shell with cheese mixture (about 2 TBSP each).
I was lucky there were left overs because I can't wait to have it for lunch today!