Delicious jumbo pasta shells filled with a creamy ricotta and spinach filling, topped with marinara sauce and baked to perfection. A great way to sneak in some vegetables for the family!

Ingredients

• 20 jumbo pasta shells
• 2 cups ricotta cheese
• 1 cup shredded mozzarella cheese
• 1 cup fresh spinach, chopped
• 1/2 cup grated Parmesan cheese
• 1 medium zucchini, finely grated
• 1 medium carrot, grated
• 2 cups marinara sauce
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Fresh basil for garnish (optional)

Method

1. Preheat the oven to 375°F (190°C).
2. Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
3. In a large mixing bowl, combine the ricotta cheese, 1/2 cup of mozzarella cheese, chopped spinach, grated zucchini, grated carrot, Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper. Mix until well combined.
4. Spread 1 cup of marinara sauce on the bottom of a 9×13 inch baking dish.
5. Stuff each cooked pasta shell with the ricotta and vegetable mixture and place them in the baking dish on top of the marinara sauce.
6. Pour the remaining marinara sauce over the stuffed shells and sprinkle the remaining mozzarella cheese on top.
7. Cover the baking dish with aluminum foil and bake for 20 min. Remove the foil and bake for an additional 10 min, or until the cheese is bubbly and golden.
8. Let it cool for a few minutes before serving. Garnish with fresh basil if desired.

Notes

• You can substitute other vegetables like mushrooms or bell peppers if desired.
• These can be made ahead of time and stored in the refrigerator before baking.