Cheesy Spinach Stuffed Shells (Print Version)

# Ingredients:

→ Pasta and Preparation

01 - 24 large pasta shells, uncooked
02 - Pinch of salt
03 - Drizzle of oil

→ Sauce

04 - 1.4 kg (48 oz) spaghetti sauce, or as needed

→ Aromatics and Vegetables

05 - 2 cups diced white or yellow onion
06 - 3-4 cloves garlic, smashed and minced
07 - 140 g (5 oz) fresh baby spinach, chopped

→ Cheeses

08 - 450 g (16 oz) whole milk ricotta cheese
09 - 60 g (1 heaping cup, approx. 2 oz) freshly grated parmesan cheese
10 - 100-200 g (1-2 cups) freshly grated mozzarella cheese

→ Herbs and Spices

11 - 1 tsp Italian seasoning blend (salt-free recommended)
12 - 1 tsp garlic powder
13 - 1 tsp dried parsley
14 - 1 tsp dried basil
15 - 0.5-1 tsp crushed red pepper flakes
16 - 0.5 tsp dried oregano
17 - Salt and pepper, to taste

→ Binding

18 - 1-2 large eggs

# Instructions:

01 - Preheat oven to 180°C (350°F).
02 - Spread a 2.5 cm (1 inch) layer of spaghetti sauce on the bottom of one or two large glass baking trays. Add extra sauce for a juicier result if preferred.
03 - Boil pasta shells in salted water with a drizzle of oil for approximately 11 minutes until tender but al dente. Drain and set aside.
04 - While pasta cooks, dice onions, mince garlic, and chop spinach. Measure out remaining components for efficient assembly.
05 - Sauté the onions and garlic together in a small pan over medium-high heat until softened and fragrant.
06 - In a large bowl, combine ricotta, grated parmesan, chopped spinach, Italian seasoning, garlic powder, dried parsley, dried basil, red pepper flakes, dried oregano, salt, and pepper. Add sautéed onions and garlic; mix thoroughly. For a richer texture, lightly whisk eggs and fold gently into the mixture.
07 - Spoon the prepared filling into each pasta shell, arranging filled shells in the prepared baking dish.
08 - Drizzle additional sauce over the stuffed shells if desired, or leave exposed for visible filling. Evenly top with freshly grated mozzarella and extra parmesan. Optionally, finish with a sprinkle of red pepper flakes and dried basil.
09 - Cover the baking dish loosely with foil and bake for 20-30 minutes until the filling is hot and the sauce is bubbling. If the cheese has not fully melted, remove foil and bake uncovered for an additional 5-10 minutes as needed.

# Notes:

01 - Avoid overcooking the pasta shells prior to baking to prevent breakage during filling.
02 - For maximum flavor, shred all cheeses freshly rather than using pre-packaged varieties.