Spinach and Ricotta-Stuffed Shells

Spinach and Ricotta-Stuffed Shells (Adapted from CL)

2 cups of your favorite marinara sauce, divided
2 1/2 cups ricotta cheese
2 ounces fresh grated Asiago cheese
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
10 package frozen chopped spinach, thawed, drained and squeezed dry
1 large egg yolk
2 garlic cloves, minced
24 cooked and cooled jumbo pasta shells

Preheat oven to 350

In a 9" x 13" baking dish coated with cooking spray, spread about 1/2 cup marinara sauce over the bottom.

In a large bowl, add ricotta, Asiago, onion powder, oregano, crushed red pepper, salt, black pepper, spinach, egg yolk and garlic - stir until well combined. Scoop the mixture into a large zip-loc bag and push the mixture down to one corner. Remove any excess air from the bag and seal to close - snip one end of the corner that the mixture is at and fill each cooked pasta shell with roughly 1 1/2 tablespoons worth of the ricotta filling.

Place the stuffed shells in a single layer on top of the marinara-coated baking dish. Spoon the remaining marinara sauce evenly over the shells. Cover and bake until thoroughly heated though, about 30 minutes. Remove and let sit for about 5 minutes before serving. Serve with a sprinkling of Asiago cheese if desired.

Makes about 6 servings.

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