Ingredients (4–5 servings)

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20 jumbo pasta shells (boiled al dente)

2 cup cooked meat (ground beef and/or sausage - Italian sausage works best)

1 cup ricotta cheese (or cottage cheese)

1 cup shredded mozzarella (plus more for topping)

½ cup shredded Parmesan (plus more for topping)

1 egg (optional, helps bind)

5–6 oz fresh spinach (sautéed, squeezed dry, and chopped)

2 cups marinara or spaghetti sauce

2 tsp Italian seasoning (basil, oregano)

Salt & pepper to taste

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Instructions

1. Cook shells: Boil pasta until just firm, drain, and set aside.

2. Prepare spinach: Fresh: Sauté until wilted, then squeeze - Frozen: Thaw completely , then squeeze out as much liquid as possible

3. Make filling: In a bowl, mix ground beef, sausage, ricotta (or cottage cheese), mozzarella, Parmesan, spinach, egg, and Italian seasoning. Season with salt & pepper.

4. Stuff shells: Fill each shell with the mixture.

5. Layer: Spread a little marinara in the bottom of a baking dish. Arrange stuffed shells on top and pour remaining sauce over them.

6. Top: Sprinkle with extra mozzarella and Parmesan.

7. Bake: Cover with foil and bake at 375°F (190°C) for 25 minutes. Remove foil and bake another 10 minutes until cheese is golden and bubbly.

Variations

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Add a pinch of red pepper flakes for spice.

Swap marinara for Alfredo sauce for a creamy version.

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