Jumbo pasta shells filled with spinach, ricotta and Parmesan cheese over a bed of Marinara Sauce topped with melted mozzarella; Yum Yum‼️🤩 These shells are perfectly cooked and are make-ahead and freezer friendly! And I love that you can make this meal ahead of time and refrigerate or freeze it until you’re ready to bake it!

To make these delicious stuffed shells, you’ll need:
🐚 1 box jumbo shells pasta
🐚 2 tablespoons olive oil
🐚 1 1/2 cup ricotta cheese
🐚 3/4 cup shredded mozzarella cheese
🐚 2/3 cup grated Parmesan cheese
🐚 1 cup fresh or frozen spinach, chopped
🐚 1 large egg
🐚 1 teaspoon onion powder
🐚 1 teaspoon garlic powder
🐚 1 teaspoon Italian seasoning 
🐚 1 teaspoon crushed red pepper flakes
🐚 Salt & Pepper to taste 
🐚 2 1/2 cups Marinara sauce 

🍝 In a large pot, cook jumbo shells according to package instruction, to al dente. Drain and rinse with cold water to stop the cooking process.
🍝 In a large bowl, add ricotta, spinach, grated Parmesan, egg, red pepper flakes, salt, pepper, onion powder, garlic powder and mix together until well combined.
🍝 Transfer the filling into a ziplock bag, push it all to one of the bottom corners and seal the bag. Cut the corner with scissors and squeeze to fill each shell with filling.
🍝 In a baking dish, spread the Marinara sauce on the bottom in an even layer. Arrange stuffed shells on top and sprinkle them with the shredded mozzarella cheese and crushed red pepper flakes.
🍝 Cover with foil and bake in a 375F preheated oven, for 20 minutes; then remove the foil and broil for a couple of minutes, just until the cheese starts to bubble. 
🍝 Take out of the oven and garnish with chopped fresh parsley and more grated Parmesan cheese; and VOILA‼️
Bon Appétit ❤️

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MADE WITH LOVE!
RUBY

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