Cheesy Stuffed Shells
Ingredients
- 18-20 Jumbo Pasta Shells precooked
- 1-2 tbsp Branch and Vine Basil Infused Olive Oil
- 3 Cloves Garlic
- 4 cup Spinach
- 15 oz Ricotta
- 1/2 cup Parmesan Cheese
- 3 cup Mozzarella Cheese
- 2 tbsp Cream Cheese
- 1 Egg
- 24 oz Marinara Sauce
- Fresh Parsley to garnish
- The Original All-Purpose Seasoning
Instructions
- Preheat your oven to 375°F.
- In a pan over medium heat, heat up the Basil Infused Olive Oil. Add minced garlic and let it sizzle until aromatic.
- Throw in the spinach and cook until wilted. Once done, set it aside to cool.
- In a bowl, combine ricotta, grated Parmesan, half of the shredded mozzarella, cream cheese, and crack in the egg. Mix until well incorporated.
- Fold in the cooked spinach mixture. Use your spatula for this round bowl action.
- Now, the fun part. Stuff those pre-cooked jumbo pasta shells with the cheesy spinach goodness. A Ziploc bag with a corner snipped off works like a charm.
- Pour half of the Marinara Sauce into your baking dish.
- Arrange your stuffed shells in the sauce-covered dish. Beautiful, right?
- Top it off with the remaining Marinara Sauce, ensuring all shells get some saucy love.
- Sprinkle the rest of the shredded mozzarella over the top. Hit it with some grated Parmesan for good measure.
- Dust lightly with The Original All-Purpose Seasoning. Trust me; this blend is gold.
- Cover the dish and bake for 20 minutes. Uncover and let it soak up that oven magic for an additional 10 minutes.
- Once out, garnish with fresh parsley for that extra pop.
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