Stuffed Shells with Spinach and Ricotta

1. Prepare Spinach

Blanch the baby spinach in a large pot of salted boiling water for about 20 seconds until it turns bright green and tender. Then, place it in a bowl of ice water to stop the cooking process. Drain the spinach well and squeeze out any excess water with your hands.

2. Cook Pasta Shells

Boil the giant pasta shells in a pot of salted water until al dente, about 10 minutes. Drain well and toss with a tablespoon of extra virgin olive oil to prevent sticking.

3. Make Filling

In a food processor, pulse the crushed garlic cloves until finely minced. Add the blanched spinach and pulse until finely chopped. Transfer to a mixing bowl and combine with ricotta cheese, a whole egg, minced chives, grated Parmesan cheese, salt, and pepper.

4. Assemble Shells

Preheat the oven to 350 degrees. Spoon the filling into each cooked pasta shell and arrange them in an oiled baking dish. Pour the marinara sauce over the stuffed shells.

5. Bake Shells

Cover the dish with foil and bake for 30 minutes. Then remove the foil, sprinkle the remaining Parmesan cheese on top, and bake for an additional 5 minutes or until the cheese is bubbly and slightly browned.