Baked Spinach and Beef Stuffed Shells

Cook shells in salted boiling water until just barely tender, about 12 minutes. Drain and cool under cold running water. Drain again.

Meanwhile, preheat oven to 350°F.

Heat a large, heavy skillet over medium-high heat. Add beef and cook, stirring and breaking up chunks, until browned, about 7 minutes. Drain off any excess fat.

In a large bowl, combine beef, ricotta cheese and spinach.

Spread half the marinara sauce over the bottom of a 9x13-inch baking dish.

Spoon a heaping tablespoon of filling into each shell and place them open side up into the dish; fit them together snuggly and you should be able to get them all in a single layer.

Pour remaining marinara evenly over top, sprinkle with mozzarella cheese and bake until cheese is melted and sauce is bubbling, 30 to 35 minutes.