Instructions

• Preheat oven to 375°F and place the oven rack in the top third of the oven.
• Bring a large pot of salted water to a boil. Add 24 uncooked jumbo shells and cook for 1 minute less than the package directions state. Stir gently to prevent sticking. Drain the shells in a colander and set aside, keeping them separated so they don’t stick together.
• Thaw 16 ounces frozen spinach and squeeze out as much water as possible (use your hands or press in a clean kitchen towel). Transfer the squeezed spinach to a medium mixing bowl.
• Add 15 ounces ricotta cheese, 1 cup freshly grated Parmesan, 1 egg, 1/2 teaspoon salt, pepper to taste, 1/2 teaspoon Italian seasoning, and 1/2 teaspoon garlic powder to the bowl with the spinach. Stir until the mixture is well combined.
• Pour the entire 24-ounce jar of marinara sauce into the bottom of a 9×13-inch casserole dish and spread it into an even layer.
• Using a small spoon, fill each cooked shell with the spinach-ricotta mixture and place the filled shells, seam side up, in the casserole dish on top of the sauce. Arrange them in a single layer to fit all 24 shells.
• Sprinkle 2 cups shredded mozzarella evenly over the filled shells. Cover the casserole dish tightly with foil.
• Bake covered at 375°F for 30 minutes, until the sauce is bubbling and the filling is heated through.
• Remove the foil and switch the oven to broil. Broil a few minutes, watching carefully, until the cheese is lightly browned (do not leave unattended).
• Let the dish rest 2–3 minutes, then serve immediately with fresh basil and/or chopped parsley if using, and additional salt and pepper to taste.