Photo: Ryan Benyi; Styling: Gerri Williams for James Reps 
Prep Time
35 Mins
Bake Time
1 Hour
Yield
Serves: 8

Carol Thames, 49, Annapolis, Md.

"These freeze perfectly, so I make a few batches at a time: delicious and convenient!"

How to Make It

Step 1

Preheat oven to 400°F. In a large pot of boiling, salted water, cook shells 2 minutes less than time specified on package, about 9 minutes. Drain and rinse with cool water.

Step 2

In a large bowl, mix ricotta, spinach, Parmesan, pecorino, garlic, parsley and 2 cups mozzarella. Season with salt and pepper. Stir in egg.

Step 3

Spread half of tomato sauce in a 9-by-13-inch dish. Fill each shell with 1 heaping Tbsp. ricotta mixture and place open side up in dish. Spoon remaining sauce over shells; sprinkle with remaining mozzarella. Cover with foil and bake 30 minutes. Remove foil and bake 20 to 30 minutes, until bubbling. Let stand 5 minutes; serve.

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