Yields: 4 servings
Prep time: 15 minutes | Cook Time: 35 minutes | Total time: 50 minutes
Ingredients:
16 jumbo pasta shells + a few extra shells to allow for breakage while pasta is cooking
1 ½ tablespoons olive oil
2 teaspoons garlic, minced
4 cups (packed) fresh spinach leaves, roughly chopped
12 oz. ricotta cheese
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese, plus extra for serving
1 large egg
1 teaspoon salt
½ teaspoon ground black pepper
1 ½ cups marinara sauce
Directions:
Note: This dish can be made a day in advance. Keep refrigerated until ready to cook – use same temperature, but add 10-15 additional minutes to cooking time.
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