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.