Preparation

• 1. Boil the Pasta: Start by bringing a large pot of salted water to a boil. Once boiling, add the large pasta shells and cook them until al dente, usually about 8-10 minutes. Remember, you want them firm enough to hold the filling.
• 2. Sauté the Spinach: While the pasta is cooking, heat a tablespoon of olive oil in a skillet over medium heat. Add minced garlic and sauté for about 30 seconds, until fragrant. Then, add the fresh spinach and cook until wilted, which should take about 2-3 minutes. Afterward, remove from heat and let it cool slightly.
• 3. Prepare the Filling: In a mixing bowl, combine the sautéed spinach, ricotta cheese, half of the mozzarella, grated parmesan, salt, pepper, and Italian seasoning. Mix everything together until well combined.
• 4. Stuff the Shells: Once the pasta shells are cool enough to handle, take each shell and fill it generously with the spinach and ricotta mixture. Place the stuffed shells in a greased baking dish, opening side up.
• 5. Add the Sauce: Pour marinara sauce evenly over the stuffed shells, ensuring each shell is covered.
• 6. Top with Cheese: Sprinkle the remaining mozzarella cheese over the top of the shells.
• 7. Bake the Dish: Preheat your oven to 375°F (190°C). Cover the baking dish with aluminum foil and bake for about 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
• 8. Let it Rest: Once baked, remove the dish from the oven and let it sit for about 5-10 minutes.
• 9. Serve and Enjoy: Garnish with fresh basil or parsley for an extra touch of flavor. Serve with a side of garlic bread and a fresh salad.