1/2 cup grated Parmesan cheese, plus more for serving
1 large egg
1/4 cup fresh basil, chopped, & more for garnish
1/2 tsp kosher salt
1/2 tsp freshly-ground black pepper
1 tsp crushed red pepper flakes
1 jar (24oz) of arrabbiata sauce or any red sauce
Preheat oven to 375 degrees
In a large pot cook jumbo shells according to package instruction to al dente (don’t over cook or they will break when filling)
In a skillet heat 1 Tbsp olive oil over medium high heat, add garlic and cook till fragrant about a minute. Add in chopped spinach, fresh ground pepper, salt, and sauté till spinach begins to wilt. About 2-3 min.
In a large bowl add spinach mixture, cheeses, egg, basil, red pepper flakes and mix together.
Using a ziplock bag as a piping bag or a spoon, stuff all the shells with mixture, top with remaining Parmesan
In a glass baking dish spread red sauce on the bottom evenly
Cover with foil and bake for 20 minutes. Remove foil and low broil until cheese begins to bubble and brown. Garnish with fresh basil and serve.
Cook the pasta shells al dente, so they do not fall apart when stuffing and cooking.
You can use a spoon to stuff shells. For ease and less mess, use a ziplock bag to pipe the filling into the shells
I use arrabbiata sauce to surround the shells, if you do not like spicy sub your favorite red sauce
If you want to prepare in advance and freeze: Follow steps 1-5 in the recipe card. Once you have stuffed the pasta shells, place them in a freezer friendly bag. When ready to bake, proceed with the red sauce, and add 5-10 minutes to bake time