1-Preheat and Prepare: Getting stuffed shells just right starts with a few easy steps that anyone can follow, even if you’re new to cooking. Begin by preheating your oven to 350°F and greasing a 9×13-inch baking dish with cooking spray to avoid any sticking issues. This sets the stage for a smooth baking process that results in baked stuffed shells with cheese and spinach that are irresistibly gooey.

2-Cook Pasta and Prepare Sauce: First, cook the 20 jumbo pasta shells according to the package instructions, but undercook them by 1-2 minutes for easier stuffing they’ll finish cooking in the oven. In a skillet, heat 2 tablespoons of olive oil over medium heat, then sauté 3 minced garlic cloves and 1 small chopped onion for about 3 minutes until they’re fragrant and soft. Add ½ pound of ground beef and cook until browned, stirring in 24 ounces of pasta sauce and letting it simmer for a few minutes to blend the flavors.

3-Make Cheese Filling and Assemble: In a separate bowl, beat 1 egg and mix it with 15 ounces of ricotta cheese, 1 cup of shredded mozzarella, ½ cup of grated Parmesan, and 2 tablespoons of dried parsley to create a creamy filling. Spread one-third of the meat sauce in your prepared baking dish, then stuff each shell with the cheese mixture and arrange them neatly. Cover with the remaining sauce, add foil, and bake for 30 minutes.

4-Bake and Add Final Cheese Layer: After the initial bake, remove the foil and sprinkle the remaining 1 cup of mozzarella over the top, then bake uncovered for another 5-10 minutes until the cheese melts and bubbles. The total cook time is about 40 minutes, giving you a dish that’s warm and ready to serve. For a personal touch, I always add a sprinkle of extra herbs before serving, as it makes the meal feel even more homemade.