20-25 jumbo pasta shells, boiled to al dente
1 box frozen spinach, thawed, squeezed of liquid
15 ounce ricotta cheese
1 large egg
3 tbsp fresh basil, chopped
1 tsp dried thyme
1 clove garlic, finely minced
1/2 tsp red pepper flakes
3 cups shredded mozzarella cheese, divided
1 cup grated parmesan cheese
salt and pepper to taste
3 cups marinara sauce
In mixing bowl blend together ricotta and egg. Stir in basil, thyme, garlic and red pepper flakes. Add 2 cups mozzarella, the parmesan and salt and pepper. Mix well. Spread 1 cup marinara sauce on bottom of a 9 x 13 baking dish. Fill each shell with cheese mixture (about 2 tbsp each) and align in baking dish with shells facing upright. Cover shells evenly with remaining sauce and top with remaining cup of mozzarella. Cover loosely with foil and bake at 375 degrees 30 minutes. Remove foil and bake another 5 minutes. Let rest 5 minutes before serving.