Spinach Ricotta Stuffed Pasta Shells

1. Prep Spinach

Boil a large pot of generously salted water. Prepare a bowl with ice water. Blanch the spinach for 20 seconds until wilted, then transfer to the ice water. Drain and squeeze out excess water.

2. Cook Pasta

Return the pot of water to a boil and cook the pasta shells al dente, about 10 minutes. Drain, toss with olive oil, and set aside.

3. Prepare Filling

In a food processor with a steel blade, process the garlic until chopped. Add the spinach and pulse to finely chop. Incorporate the ricotta and egg, blending well. Mix in 1/3 cup Parmesan, chives, and season with salt and pepper. Pulse to combine.

4. Preheat and Prep Dish

Preheat the oven to 350°F (175°C) and oil a large baking dish or two 2-quart dishes.

5. Assemble Shells

Fill each shell with a scant tablespoon of the filling and arrange them in a single layer in the prepared dish.

6. Bake

Cover the shells with marinara sauce and foil. Bake for 30 minutes.

7. Finishing Touches

Remove the foil, sprinkle with the remaining Parmesan, and serve hot.