• 18–20 jumbo pasta shells (cook a few extra in case any tear)
  
• 1–2 tablespoons olive oil
  
• 3 cloves garlic, minced
  
• 4 cups spinach
  
• 15 oz. ricotta
  
• ½ cup grated Parmesan cheese
  
• 3 cups shredded mozzarella cheese, divided
  
• 2 tablespoons cream cheese
  
• 1 egg
  
• 24 oz. marinara sauce
  
• Fresh parsley, for garnish
  

• ½ teaspoon salt
  
• ¼ teaspoon pepper
  
• ½ teaspoon dried basil
  
• ½ teaspoon dried parsley
  
• ½ teaspoon dried oregano
  

1. Heat the oven: Set to 375°F.
   
2. Cook the pasta: Boil the shells in salted water until just shy of al dente—about 13 minutes, but rely on package timing. Drain, then cool them under cold water so they’re easier to handle. Set aside.
   
3. Prepare the spinach mixture:
   Warm the olive oil in a large skillet over medium heat. Add the garlic and cook for 1 minute. If you prefer smaller pieces of spinach, slice it before adding it to the pan. Cook the spinach for roughly 3 minutes, until wilted. Let it cool.
   
4. Mix the filling:
   In a large bowl, combine the ricotta with the seasonings. Add half the mozzarella along with nearly all the Parmesan—keep a little Parmesan aside for topping later. Stir in the cream cheese and egg. Fold in the cooled spinach and garlic.
   
5. Assemble the dish:
   Spread half the marinara across the bottom of a 9×13-inch baking dish (or a 12-inch round oven-safe skillet). Spoon the cheese mixture into each shell and nestle them into the sauce.
   
6. Finish and bake:
   Pour the remaining marinara over the shells, then sprinkle with the remaining mozzarella and the reserved Parmesan. Cover the pan and bake for 20 minutes. Uncover and bake for 10 minutes more. Top with parsley before serving.
   

• Cook a few extra shells since some may split while boiling.
  
• Spinach is optional; frozen spinach also works once thawed and patted dry.
  
• Want to add meat? Swap the marinara for a meat sauce.
  
• Shredding cheese from a block gives the best melt and flavor.
  
• Low-moisture whole-milk mozzarella works especially well here.
  
• This recipe yields about 18 stuffed shells (3 per serving).

• Assemble up to one day before baking. When ready to bake, add 15 minutes to the covered portion of the cooking time.

• Freeze assembled shells for up to 3 months. Thaw in the refrigerator and extend the covered bake time by 10 minutes.

• Keep leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 3 months.