Stuffed Shells With Spinach and Ricotta please a crowd

Hosting is a fun way to welcome loved ones. Simple but flavorful meals are a host's best friend. Such meals, which include the following recipe for Stuffed Shells With Spinach and Ricotta from Lines+Angles, give hosts more time to mingle but still ensure a delicious dish makes its way to the table come dinnertime.

Stuffed Shells with Spinach and Ricotta

Makes 6 to 8 servings

Salt, to taste

32 jumbo pasta shells

10 cups frozen chopped spinach, thawed

2cups ricotta, softened

1cup Parmesan cheese, grated (divided), plus extra to serve

3cloves of garlic, peeled and minced

2eggs, lightly beaten

Freshly ground black pepper, to taste

3 3/4 cups marinara or spaghetti sauce

1. Bring a large pot of salted water to a boil. Add the pasta and cook per package directions until al dente. Rinse pasta in cold water to stop cooking process and drain well.

2. Squeeze spinach dry. Transfer spinach to large bowl. Add ricotta, 1/2 cup Parmesan, garlic, and beaten eggs to bowl. Season mixture with salt and pepper, and mix to blend.

3. Preheat oven to 350 F.

4. Spoon 1/2 cup marinara sauce evenly over bottom of 9- x 13- x 2-inch baking dish. Fill each pasta shell with spinach mixture. Place shells, filling side up, in prepared baking dish. Sprinkle with remaining 1/2 cup Parmesan. Cover loosely with foil and bake until heated through and bubbly, about 30 minutes. Spoon remaining sauce over shells. Garnish with Parmesan cheese, if desired, and serve.