Cheesy Stuffed Shells

1: Preheat oven to 350°F.

2: Bring a large pot of salted water to a boil.

3: Add shells, reduce to a simmer and cook until al dente (do not overcook).

4: Drain, and run under cold water.

5: Stir together the Ricotta, spinach, 1/2 cup Parmesan, egg, salt, 1/4 cup parsley, basil, oregano, and chili flakes.

6: Place the mixture in a large Ziploc bag and snip the end off.

7: Spread 1 cup marinara in the bottom of a pan.

8: Divide Ricotta mixture evenly between shells and place in prepared pan.

9: Top with 1 cup mozzarella cheese and 1/4 cup Parmesan.

10: Cover with foil and bake for 30 minutes.

11: Remove the foil and bake for 10 minutes more or until bubbly at the edges and cheese is melted.

12: Top with the rest of parsley and serve with the remaining sauce.