Ingredients:

  • 12 oz jumbo pasta shells
  • 4 qt water
  • 1 tbsp salt
  • 5.2 oz Boursin Garlic & Fine Herbs cheese, softened
  • 15 oz whole milk ricotta cheese
  • 1 large egg, beaten
  • 1/2 cup grated parmesan cheese
  • 2 cups fresh spinach, finely chopped
  • 1/4 tsp black pepper
  • 24 oz marinara or vodka sauce
  • 2 cups shredded mozzarella cheese
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add jumbo shells and cook for 2 minutes less than the package directions until slightly firm (al dente). Drain in a colander and rinse with cold water immediately.
  2. In a large mixing bowl, combine the softened Boursin cheese and ricotta. Stir until the Boursin is fully incorporated and no lumps remain.
  3. Stir in the beaten egg, grated Parmesan, black pepper, and chopped spinach until the filling is uniform.
  4. Preheat your oven to 375°F (190°C). Spread 1 cup of the marinara or vodka sauce across the bottom of a 9x13 inch baking dish.
  5. Fill each cooked shell generously with the cheese mixture and place them side-by-side in the baking dish.
  6. Pour the remaining sauce over the center of the shells and top with a heavy layer of shredded mozzarella.
  7. Bake for 25–30 minutes until the sauce is bubbling and the cheese is golden brown. Garnish with fresh parsley before serving.