Pasta dishes are a constant on our home menu because they are abundant and easy to prepare. And I love having them next to baked chicken thighs, pan-seared pork chops, and creamy French fries.
16-20 jumbo pasta shells
2 tablespoons of olive oil
4 cloves of garlic (minced)
4 cups packed fresh spinach leaves (coarsely chopped)
32 oz ricotta cheese
1 cup mozzarella cheese (grated)
1 cup grated Parmesan cheese (and more to serve)
2 large eggs (shakes)
1 teaspoon of onion powder
1 teaspoon of dried Italian herbs
1/2 teaspoon dried parsley
1/2 teaspoon of dried basil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 cups of marinara sauce
Fresh basil and parmesan cheese
Preheat the oven to 375 degrees F.
Place a large pan of water over high heat and cook pasta al dente according to package directions. Drain and set aside.
In a large skillet over medium-high heat, add the oil and when it begins to shine, add the garlic and cook until it begins to brown, about one minute.
Add chopped spinach, stir, and cook until it begins to wilt, about 3 to 4 minutes. Remove from heat and let cool.
In a mixing bowl, stir together the cooked spinach, ricotta, mozzarella, parmesan cheese, egg, onion powder, dried Italian herbs, dried parsley, dried basil, salt and pepper until well combined.
Pour 1 cup of the marinara sauce into the bottom of a 9×13 baking dish.
Fill each pasta shell with a substantial amount of the spinach and cheese mixture and place in the baking dish.
Cover with remaining marinara sauce and cover with foil, bake for 25 minutes.
Remove the foil and continue baking until the top begins to brown, another 10-15 minutes.
Serve hot with grated Parmesan cheese.