Italian Stuffed Shells

Instructions

1. Prepare the pasta
   Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to package directions until al dente (usually 9-11 minutes). Drain and rinse with cold water to stop the cooking process. Set aside on a baking sheet to prevent sticking.
2. Make the filling
   In a large mixing bowl, combine the ricotta cheese, 1 cup of mozzarella cheese, Parmesan cheese, and beaten eggs. Mix well. Squeeze any excess moisture from the thawed spinach and add to the cheese mixture. Stir in the chopped basil, parsley, minced garlic, oregano, salt, and pepper until thoroughly combined.
3. Prepare the baking dish
   Preheat the oven to 375°F (190°C). Spread 1 cup of marinara sauce on the bottom of a 9x13 inch baking dish to prevent the shells from sticking and to add flavor.
4. Fill the shells
   Using a spoon or piping bag, carefully fill each pasta shell with about 2 tablespoons of the ricotta mixture. Place the filled shells in the baking dish, arranging them in a single layer with the opening facing up.
5. Add sauce and cheese
   Pour the remaining 2 cups of marinara sauce over the filled shells, making sure to cover them evenly. Sprinkle the remaining 1 cup of mozzarella cheese over the top.
6. Bake
   Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly with slight browning on top.
7. Rest and serve
   Remove from the oven and let rest for 5-10 minutes before serving. Garnish with additional grated Parmesan cheese and fresh basil if desired. Serve hot with a side salad or garlic bread.