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15 oz. Galbani® Ricotta
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1 ½ cups Galbani Mozzarella cheese, shredded and divided
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4 oz. baby spinach, finely chopped
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1-10 oz. jar marinated artichokes, drained and finely chopped
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¼ cup oil packed sun-dried tomatoes, drained and finely chopped
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¼ cup chopped fresh basil, plus more for garnish
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¼ cup chopped fresh parsley
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⅓ cup parmesan cheese, plus more for topping
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1 tsp. kosher salt
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¼ tsp. freshly ground pepper
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1-12 oz. package jumbo pasta shells
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2 Tbsp. extra virgin olive oil
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16 oz. marinara sauce
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Preheat oven to 400F. Boil water on stovetop for pasta shells.
Once water is boiling, heavily salt your water and drop in the shells. Boil for 8 minutes (pasta will not be fully cooked). Drain pasta and run under cold water to cool off.
In a small bowl, mix ricotta cheese, ½ cup mozzarella, spinach, artichokes, sun dried tomatoes, basil, parsley, and pecorino until combined. Season to taste with salt and pepper.
Grease a 9×13” baking dish with the extra virgin olive oil. Add a thin layer of marinara sauce to the bottom of the dish, about ½ cup.
Fill each shell with heaping 2 Tbsp. ricotta mixture. Place shells in the prepared baking dish as you fill. Top with the remaining marinara sauce. Sprinkle with remaining mozzarella cheese, and a sprinkle of parmesan.
Cover the baking dish with foil and bake for 35 minutes. Uncover and broil until the cheese is golden. Garnish with fresh torn basil, if desired.