Stuffed Shells Recipe

Bring a large pot of water to a boil. Add ½ teaspoon salt and the jumbo shells. Cook according to package directions for al dente. Be careful not to overcook the shells or they may fall apart as you fill them. Drain and place on a rimmed baking sheet to cool.

Wrap the thawed spinach in a clean kitchen towel and squeeze out all excess liquid over a bowl or the sink. Set aside.

Preheat oven to 350° F.

In a medium bowl stir together the ricotta, cottage cheese, half of the mozzarella, the Parmesan, Italian seasoning, salt, and pepper. Stir in the spinach.

Spread 1 cup of the marinara sauce over the bottom of a 9x13-inch baking dish.

Spoon the filling into the pasta shells and place in the baking dish.

Pour the remaining marinara sauce over the top, and sprinkle with the remaining mozzarella cheese. Cover with foil (spray the underside of the foil with cooking spray to prevent it from sticking to the cheese) and bake for 25 minutes, then uncover and bake for 10 minutes more until cheese is melted and shells are hot. Serve.