For the meat eaters I put a couple of bags of Trader Joe’s Italian style meatballs in the crockpot with more of the marina sauce in the morning. It served 12 easily with enough left over for my lunch the next day. All that being said it is a great recipe, so easy to make ahead and refrigerate, then put into cook just before serving. I think it took me 15 minutes just to stuff the shells and put them in the pan. To me all of that gathering, measuring and chopping needs to be added to the prep time. There is no way you can put this together in 15 min unless you have all of the ingredients out and measured, chopped and ready to go. One of my main complaints about recipes is the “prep time”. Also used the entire 16 oz container of ricotta and most of 1 26 oz jar of marinara. I used a big bag of baby spinach from Trader Joe’s, it cooks down so much and then you don’t have leftovers, more garlic and more fresh basil. (others have mentioned that) I was serving 12 people so I increased the amount of the ingredients and fit 22 jumbo shells (squeezing them) into a 9 x 13 inch pan. First of all there is no way that 16 jumbo stuffed shells fit into an 8 x 8 pan. I left a previous review, but after making it again I wanted to add some things. Remove the foil and continue baking until the top begins to brown and the sauce begins the bubble, another 10-15 minutes.

Cover with the remaining sauce and bake covered with aluminum foil for 25 minutes.

Stuff each pasta shell with a generous amount of the spinach and ricotta mixture, and place in the baking dish. Pour 1/2 cup of the marinara sauce into the bottom of a shallow 8-inch by 8-inch baking dish.

In a mixing bowl, stir together the spinach, ricotta, mozzarella, Parmesan, egg, basil and salt and pepper until thoroughly combined.

Add the spinach and cook, stirring occasionally, until the leaves begin to wilt but are still bright green, about 3 to 4 minutes. When the oil begins to shimmer, add the garlic and cook until it begins to brown, about a minute or two.

Meanwhile, heat the olive oil in a large skillet over medium-high heat.

Cook the pasta al dente, according to package directions.

Cook serve delicious giant bomb