Cheesy Spinach Stuffed Shells with Roasted Red Pepper Tomato Sauce

Instructions

1. Preheat the oven to 375°F. Bring a large pot of salted water to boil. Gently squeeze the defrosted spinach to remove extra water.

2. In the blender or food processor, combine the roasted red peppers and 2 teaspoons of the marinara sauce. Blend until smooth. Add 20 seconds on, 15 seconds off, until you have the sauce consistency desired.

3. Coat the bottom of a 9 x 13-inch baking dish with 1 1/2 cups of the sauce. In a large bowl, combine the ricotta, 1 cup mozzarella, 1 cup Parmigiano, the spinach, and the spices—season with salt, pepper, and more of the spices to taste.

4. Stuff each shell with 2 to 3 tablespoons of this cheese mixture, and arrange them in rows on top of the sauce. Drizzle with the remaining sauce, sprinkle with the remaining 1 cup mozzarella and 1/2 cup Parmigiano.

5. Cover and bake 30 minutes, then uncover and bake until the edges of the pasta are slightly browned, another 10 to 12 minutes.