Stuffed Jumbo Shells with Spinach and Ricotta in Marinara Sauce

Blanch the spinach and rinse it under cold running water.

Combine the ricotta and parmesan cheese.

Squeeze out excess moisture and finely chop the spinach; mince the garlic through a press.

Add the spinach and garlic to the cheese mixture, season with salt and pepper to taste.

Mix the filling until smooth and fully combined.

Transfer the filling into a piping bag.

Bring a large pot of salted water to a boil and cook the jumbo shells until al dente.

Drain the pasta, toss with a little oil, and let cool completely.

Pour the marinara sauce into a baking dish.

Stuff each shell with the cheese filling and arrange them snugly in the dish.

Bake at 200°C (400°F) for 20 minutes.