Instructions

• Preheat the oven to 400°F (200°C).
• Bring a large pot of salted water to a boil. Add the 12 ounces jumbo pasta shells and cook until al dente according to the package instructions. Drain the shells and spread them out so they don’t stick while you finish the filling.
• While the pasta cooks, heat a large skillet over medium-high heat. Add the 1 pound ground beef, 1/2 cup diced onion, and 4 cloves minced garlic. Cook, breaking up the beef, until the beef is browned and the onion is softened, about 3–4 minutes. If there is excess fat, drain it from the pan.
• Add 2 cups loosely packed spinach, 1 teaspoon basil, 1 teaspoon garlic powder, 1 teaspoon oregano, and salt and pepper to taste. Cook, stirring, until the spinach is wilted, about 2 minutes.
• Stir 1 cup (half) of the 2 cups marinara sauce into the meat and spinach mixture. Remove the skillet from the heat and taste; adjust salt and pepper if needed.
• Arrange the cooked shells, open side up, in a 13x9-inch (or similar) oven-safe baking dish.
• Fill each shell with about 2–3 tablespoons of the meat and spinach mixture.
• Pour the remaining 1 cup marinara sauce evenly over the stuffed shells.
• Sprinkle 1 cup shredded mozzarella and 1/2 cup shredded Parmesan evenly over the top.
• Cover the dish tightly with foil and bake at 400°F for 15 minutes.
• Remove the foil and broil 1–2 minutes, watching closely, until the cheese is lightly browned and bubbly (optional—skip broiling if you prefer). Let the dish rest a few minutes before serving.