225gramsfrozen spinachthawed and squeezed dry (about 1/2 cup)
1/3cup + 2 tablespoonsParmesan cheesedivided
1egg
1teaspoonsalt
1/2teaspoonparsley
1/4teaspoondried basil
1/4teaspoondried oregano
pinchblack pepper
2 1/2cupsmarinara sauce
1cupshredded mozzarella cheese
Instructions
Bring a large pot of salted water to a rolling boil. Add pasta shells, reduce to a low boil, and cook just until al dente (about 8 minutes). Drain, and cool immediately by running under cold water.
Stir together the Ricotta, spinach, 1/3 cup Parmesan cheese, egg, salt, parsley, basil, oregano and pepper. Place in a piping bag or large ziploc bag and snip the end off.
Lightly grease a 9x13" baking dish with non-stick spray and spread 1 cup marinara sauce in the bottom.
Preheat the oven to 350 degrees F.
Divide Ricotta mixture evenly between shells and place in prepared pan. You might have to squish a little to fit, that's okay.
Top with remaining marinara sauce, mozzarella cheese, and 2 tablespoons Parmesan cheese. Bake for 30 minutes or until bubbly at the edges and cheese is melted. Serve.