Stuffed Shells Recipe with Ricotta

Instructions:

1. Bring a large pot of salted water to a boil. Add the jumbo shells and cook for 2 minutes less than the package instructions (usually about 8-9 minutes). Drain and immediately toss with olive oil to prevent the shells from fusing together. Let them cool slightly.
2. In a large bowl, combine the ricotta, shredded mozzarella, Parmesan, and beaten egg. Fold in the finely chopped spinach, parsley, salt, and pepper. Stir until the mixture is a uniform, velvety consistency.
3. Heat a skillet over medium-high heat. Add the ground beef and brown until no longer pink, searing the edges for maximum flavor. Stir in the minced garlic and oregano, cooking for 1 minute until fragrant. Pour in the marinara sauce and simmer for 5 minutes on low heat.
4. Spread 1 cup (240ml) of the meat sauce across the bottom of a 9x13 inch baking dish. Use a spoon or piping bag to generously fill each shell with the cheese mixture and place them side-by-side in the dish. Top with the remaining meat sauce and a layer of shredded mozzarella. Bake at 375°F (190°C) for 20-25 minutes until the cheese is bubbly and the edges are golden-brown.