Spinach and Ricotta Stuffed Shells

16 jumbo pasta shells

1 1/2 Tabsp olive oil

2 tsp fresh garlic, minced

4 cups of (packed) fresh spinach leaves, (roughly chopped) *I used mustard greens from the garden that I had cooked previously

12 oz. skim milk ricotta cheese

1 cups shredded mozzarella cheese

1/2 cup Parmesan cheese, plus more for serving

1 large egg

1 tbsp fresh basil, finely chopped

1 tsp kosher salt (I used Himalayan)

1/2 tsp freshly-ground black pepper

1 -1/4 cup marinara sauce

Instructions

1. Preheat oven to 375 degrees. Cook the pasta al dente, Drain and set aside.
2. Meanwhile, heat the olive oil, brown garlic. Add spinach and cook, stirring occasionally, until the leaves begin to wilt but are still bright green, about 3 to 4 minutes. Remove from heat and let cool.
3. In mixing bowl, stir together the spinach, ricotta, mozzarella, parmesan, egg, basil and salt and pepper. Pour 1/2 cup of the marinara sauce into the bottom of a shallow 3 inch by 3 inch baking dish. Stuff each pasta shell with a generous amount of the the mixture and place in baking dish.
4. Cover with the remaining sauce and bake covered with aluminum foil for 25 minutes. Remove foil and continue baking until the top begins to brown and the sauce begins to bubble, another 10-15 minutes. Serve warm with a dusting of parmesan.