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Prep the pasta- Preheat the oven to 400F. Add the
shells to a large pot of well salted boiling water
and cook according to package instructions until
they're al dente. Make sure to stir the shells
often and keep an eye on them as they may stick
together. Rinse well with cold water in the
strainer.
Make the filling- Squeeze out as much excess water
from the spinach as you can. Mix the ricotta,
parmesan, spinach, egg, salt and pepper in a bowl.
Scoop it into a large freezer bag or piping bag.
Snip the tip of the piping bag or corner of the
freezer bag to a 1 diameter.
Assemble the shells- Pour half the marinara in a 9
x 13 inch casserole dish. Pipe each shell with
about 2 tbsp of the cheese and spinach mixture and
place in the casserole dish over the sauce. Pour
the remaining marinara sauce over the shells and
top with mozzarella. Bake for 20 to 25 minutes
until bubbly, then broil for 2-5 minutes or until
the cheese browns.
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