Stuffed Shells

I made these for a friend who comes over for dinner a lot on weeknights because he's out of town every weekend.  These are a great make-ahead dish, and I will keep them in my repertoire for entertaining for that reason, and because they are they perfect combination of delicious, easy, and impressive.

Stuffed Shells


Nouns:
1 box large shell noodles (I think a box is about a pound?  I don't know.  A box.)
1 large container of ricotta (in my grocery store, they have large and small options in ricotta, but I am dumb and didn't write down how many ounces, so you know, get the big one if there is one, and if there isn't, get two small ones.)
1 jar of your favorite marinara sauce
1 egg
1 package frozen chopped spinach
1 bag shredded Italian cheese blend, or a few ounces of shredded mozzarella and shredded Parmesan

Verbs:
Make the pasta according to package directions.  Or how you normally make pasta.  I assume you know how to make pasta.  So make it.  Okay.

Defrost the spinach and squeeze the liquid out of it by wrapping it up and gently pressing it with a clean kitchen towel that you don't mind dyeing green.  In a large bowl, combine the spinach, ricotta and egg.  Add some garlic or basil or parsley if you are so inclined.  Spray a baking dish with cooking spray or lightly grease it with olive oil.  Spoon the cheese mixture into the shells one by one, arranging them in a single layer in the baking dish.  If you are making this dish ahead, then stop, cover the baking dish, and stick it in the fridge.  If not, carry on with the rest of the directions.

Preheat oven to 375.  Pour of the sauce over the shells.  Sprinkle the shredded cheese over the top.  Bake until bubbly and the cheese is slightly browned, about 25 minutes.

YUM!