Cheese and spinach stuffed pasta shells draped in marinara sauce and then sprinkled with even more cheese make these Stuffed Shells a family-favorite, comforting dish.
Boil the shells in a large pot of salted water according to the package directions or until just before they are al dente.
Saute the garlic and spinach in a hot pan on medium heat, until the spinach wilts.
Turn off the heat, let the spinach cool, and squeeze out the excess moisture. Once cool, finely chop the spinach.
In a medium mixing bowl, combine ricotta cheese, parmesan cheese, chopped spinach, egg, and seasonings.
Pour a small amount of marinara sauce into the bottom of a baking dish, just enough to cover the bottom lightly.
Fill each shell with approximately 1 1⁄2 tablespoons of the ricotta cheese mixture and place them in the pan.
Add another layer of marinara sauce over the stuffed shells and generously sprinkle the top with mozzarella cheese.
Bake for 30 minutes, or until the edges are bubbly and the cheese is thoroughly melted. Let the baked pasta dish sit for a couple of minutes before serving.