Highboy LA's Spinach and Ricotta Stuffed Pasta with Marinara Sauce

Method

• Preheat oven to 180 C.
• Coat a greased baking dish with 1/2 of the jar of marinara.
• Cook pasta according to packet instructions.
• Once cooked, drain under cool water and set aside.
• Using a dish (or paper) towel, squeeze out any excess liquid from thawed spinach.
• In a large bowl, combine spinach, ricotta, 3/4 of the mozzarella, parmesan, egg, and seasonings to make the filling. Stir to combine.
• Take your shells and begin stuffing them with the filling. Nestle them in the baking dish, seam side up.
• Once the dish is full, top with the remaining sauce and mozzarella.
• Cover with foil and bake for 30 minutes, removing the foil for the last 10.
• Serve hot and top with extra basil and parmesan.