Stuffed Shells with Meatballs and Basil Spinach Ricotta

For my birthday every year I always had stuffed shells growing up.  It was my favorite dish my mom made.  Now I have adapted the recipe a little, but I continue to make this every year for my birthday.  I used eggplant meatballs in this dish, but you can use any meatballs you like.

Ingredients:

One box jumbo shells

16-24 meatballs

1 large jar marinara sauce

8 ounce bag shredded Italian cheese

8 ounce part skim ricotta cheese

2 tablespoons fresh basil diced

1 egg

½ cup shredded mozzarella cheese

¼ cup shredded parmesan cheese

1 cup fresh basil

2 cups spinach

1 teaspoon Italian seasoning

Directions:

1. Preheat oven to 375 degrees.
2. Cook the pasta according to package directions.  Drain and set aside.
3. If using fresh meatballs cook on a nonstick skillet over medium heat until slightly browned.  If using frozen precooked meatballs thaw the meatballs in advance.
4. Finely chop basil and spinach in a food processor.  Add to a medium bowl. 
5. Mix the ricotta, egg, mozzarella, parmesan cheese, and Italian seasoning with the basil and spinach in a medium bowl.
6. Arrange pasta shells in a 9×13 glass baking dish.
7. Place a meatball inside each shell.  If needed you can cut the meatballs in half as some are too large.
8. Stuff each shell with the ricotta cheese mixture.
9. Pour marinara sauce over the shells.  Sprinkle shredded Italian cheese over the dish.
10. Bake 40-45 minutes until cheese is melted and dish is heated through. 
11. Enjoy! Sprinkle with fresh basil or grated parmesan cheese if desired.