by Cheesemonger Evy

INGREDIENTS

24 jumbo pasta shells
½ cup grated Kickaas Jack with Fresh Basil, about 3oz
¼ cup grated Aged Parmesan, about 1 oz (plus more, always more, for the top)
1 egg
2 garlic cloves, minced or grated
1 ½ cups Ricotta
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon Italian seasoning
10-12 oz package of frozen spinach, thawed and drained/squeezed to minimize moisture
½ cup or so marinara sauce
Optional – parsley, cooked Italian sausage crumbles

INSTRUCTIONS
1. Preheat the oven to 375º F. Grease a 24 cup mini muffin pan or Madeline tin. Bring a large pot of salted water to a boil, and cook the shells ‘til AL al dente (almost done but not quite – they’ll continue to cook in the oven, and nobody wants soggy pasta!) Drain and rinse with cold water so the pasta stops cooking.
2. While the pasta cooks, combine Basil Jack, Parmesan, egg, garlic, S&P, Italian seasoning, Ricotta, and spinach in a large bowl. To make filling the shells easier, you can also scoop the filling into a piping bag or gallon Ziploc with the corner snipped!

3. Fill each shell with about a tablespoon or so of the filling, then place in the mini muffin cup. Top each stuffed shell with a spoonful of marinara and sprinkle of parmesan (and Italian sausage crumbles if using). It’s going to be messy; get into it! If you favor a fuller bite that might require a fork, add more sausage or filling.

4. Bake for 20-25 minutes until shells are hot and lightly crispy on top and around the edges, and the cheese has melted. Pile into a bowl or onto a serving tray. Garnish with parsley (and more Parm if you feel led to do so) and serve warm!

NOTES: '
This recipe is highly adaptable.
For a slightly less finger-food friendly version of this dish: After shell-stuffing, if there are extra shells/filling — or you’re someone who hates the crispy top layer of lasagna — you can lay the stuffed shells in a baking dish, cover them with more marinara and Parmesan (and crumbles if you’re using), and bake for 25-30 minutes.