Creamy Ricotta and Spinach Stuffed Shells with Garlic Bread and Side Salad

Preheat oven to 375°F (190°C).

Bring a large pot of salted water to a boil. Cook 24 jumbo pasta shells according to package directions until al dente (usually 8-10 minutes). Drain and set aside on a baking sheet to cool.

While pasta cooks, in a large mixing bowl, combine 2 cups ricotta cheese, 10 oz thawed and squeezed dry spinach, 1 large egg, 1/2 cup grated Parmesan cheese, 1 teaspoon Italian seasoning, 1 minced garlic clove, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well until combined.

Spread 1 cup of marinara sauce in the bottom of a 9x13 inch baking dish.

Fill each pasta shell with about 1-2 tablespoons of the ricotta-spinach mixture and place in the baking dish, open side up.

Pour the remaining 2 cups of marinara sauce over the stuffed shells and sprinkle with 1 cup shredded mozzarella cheese.

Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 5-10 minutes until cheese is bubbly and lightly browned.

While the shells are baking, prepare the garlic bread: Mix 4 tablespoons softened butter with 2 minced garlic cloves and 1/2 teaspoon garlic powder.

Slice the baguette in half lengthwise, spread the garlic butter mixture evenly over both halves.

During the last 5 minutes of the shells' baking time, place the garlic bread in the oven to toast until golden brown.

For the side salad: In a large bowl, combine 6 cups mixed salad greens, 1 cup halved cherry tomatoes, and 1/2 sliced cucumber.

In a small bowl, whisk together 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Drizzle over the salad just before serving and toss to coat.

Slice the garlic bread and serve alongside the stuffed shells and side salad.