Ingredients
Method
- Preheat the oven to 375°F.
- Cook the jumbo shells according to package directions but reduce the cooking time by 1-2 minutes. Drain and rinse with cold water until fully cooled. Drizzle lightly with olive oil to prevent sticking.
- Drain the thawed spinach and squeeze out as much excess water as possible.
- In a large skillet, heat olive oil over medium-high heat. Add the onion, garlic, and red pepper flakes. Sauté until softened and lightly browned. Add the spinach and cook for an additional 3 minutes. Remove from heat and let cool slightly.
- In a large mixing bowl, combine the ricotta, egg, parmesan, salt, pepper, nutmeg, basil, and thyme. Mix until well combined. Fold in the spinach mixture until fully incorporated. Set aside.
- Pour half of the tomato sauce into the bottom of an 11x7 inch baking dish. Set the rest of the sauce aside.
- Fill each jumbo shell with about 2-3 tablespoons of the spinach ricotta mixture. Arrange the stuffed shells in the baking dish.
- Pour the remaining tomato sauce over the stuffed shells. Top with shredded mozzarella cheese.
- Bake for 25-35 minutes or until the sauce is bubbling and the cheese is melted.
- Remove from the oven and garnish with fresh pesto, if desired. Serve immediately.
Nutrition
Notes
These stuffed shells can be made ahead and stored in the fridge or frozen for later use. Simply thaw and bake when you're ready for a comforting meal.