Ingredients:

  • 12 oz Jumbo Pasta Shells
  • 1 tbsp Olive oil
  • 1 lb Lean Ground Beef (90/10)
  • 24 oz Marinara sauce
  • 2 cloves Garlic, minced
  • 1 tsp Dried Oregano
  • 15 oz Whole Milk Ricotta Cheese
  • 1 cup Freshly grated Parmesan cheese
  • 1 large Egg, lightly beaten
  • 2 cups Fresh baby spinach, chopped
  • 1/2 tsp Sea salt
  • 1/4 tsp Freshly cracked black pepper
  • 2 cups Low-moisture Mozzarella cheese, shredded
  • Fresh parsley for garnish

Instructions:

  1. Bring a large pot of salted water to a boil. Add the jumbo shells and cook for 2 minutes less than the 'al dente' package instructions. Drain and drizzle with olive oil to prevent sticking.
  2. In a heavy-bottomed skillet over medium-high heat, brown the ground beef until deeply caramelized. Drain excess fat if necessary.
  3. Add minced garlic, dried oregano, and marinara sauce to the beef. Simmer on low while preparing the filling.
  4. In a large mixing bowl, combine the ricotta cheese, Parmesan, lightly beaten egg, chopped spinach, sea salt, and black pepper. Stir until the mixture reaches a velvety custard consistency.
  5. Preheat oven to 375°F (190°C). Spread a thin layer of the meat sauce on the bottom of a 9x13 inch baking dish.
  6. Stuff each par-boiled shell with approximately 2 tablespoons of the ricotta mixture and place in the baking dish.
  7. Top with the remaining meat sauce and a generous layer of shredded mozzarella cheese.
  8. Bake for 25-30 minutes until the cheese is golden and bubbling. Garnish with fresh parsley before serving.