Cheesy Spinach Pasta Shells (Print Version)

# Ingredients:

01 - Big pasta shells (12-14)

02 - Good olive oil (1 tablespoon)

03 - White onion (1, chopped)

04 - Garlic (2 cloves, finely chopped)

05 - Raw spinach (4 cups)

06 - Ricotta (1 cup)

07 - Shredded mozzarella (1 cup)

08 - Grated Parmesan (½ cup, plus more for topping)

09 - Egg (1, large)

10 - Table salt (½ teaspoon)

11 - Ground pepper (½ teaspoon)

12 - Tomato marinara (1½ cups)

13 - Basil leaves for topping (if you want)

01 - Warm your oven to 375°F and boil the pasta shells till they're firm but not crunchy according to box timing

02 - Pour olive oil in a big pan, soften the chopped onion for about 3-4 minutes, then throw in chopped garlic and cook another minute

03 - Toss spinach into your pan and let it shrink down for around 2 minutes

04 - Mix your cooked veggies with all the cheeses, the egg, salt, and pepper in a big bowl

05 - Pour about half your tomato sauce into the bottom of an 8x8 or 9x9 dish

06 - Pack each shell with your cheese-spinach mix and line them up in your sauce-coated dish

07 - Pour the rest of the sauce on top and stick in the oven for 20-30 minutes till everything's hot

08 - Sprinkle with fresh basil and extra Parmesan if you like, and eat while it's hot

01 - You can make it early and keep it in the fridge till you're ready to cook

02 - Works great as a meatless dinner option

03 - You can warm up any extras in the microwave or oven later