Ingredients

• 24 large pasta shells
• 1 tbsp olive oil
• 1 garlic clove, minced
• 1 lb spinach
• 750g ricotta cheese
• 2 large eggs
• 1 cup freshly grated Parmesan cheese
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tsp dried parsley
• Salt and pepper to taste
• 2 1/2 cups tomato sauce
• 1 cup shredded mozzarella

Preparation

Preheat the oven to 375ºF.
Cook pasta shells in boiling water for 1 minute less than the package recommends. Drain shells in a colander and run them under cold water to stop the cooking process. Set them aside.
In a large skillet, heat the olive oil. Add the garlic and cook for 30 seconds. Add the spinach and cook until it has completely wilted, about 2 minutes. Allow the spinach to cool and then finely chop it.
In a large bowl, combine the ricotta cheese, eggs, Parmesan, herbs, salt and pepper. Stir well. Add the spinach and stir until combined.
Pour a layer of tomato sauce on the bottom of a casserole dish or baking dish. Stuff the shells with cheese filling and arrange shells in the dish.Cover them with the remaining tomato sauce and sprinkle with the mozzarella cheese.
Bake until the cheese has melted and is golden, about 20 minutes, or store in the refrigerator or up to 3 days. Freeze for up to 3 months.To cook from frozen, thaw the shells overnight in the refrigerator and bake them, covered with aluminum foil, for 30 minutes at 375°F or until they’re heated through.