Skillet Ricotta Stuffed Shells

1 pkg Jumbo Shells
15 oz ricotta cheese
1 cup parmesan cheese
1 egg
1/4 cup chopped spinach
1 teaspoon garlic powder
1/2 teaspoon pepper
1/2 teaspoon salt
1/2 cup butter
1/4 cup flour
3 cups milk
1 cup panko

1. Preheat over to 375
2. Bring a large pot of salted water to a boil. Cook jumbo shells according to package directions. Be sure to stir often for first 4 minutes
3. In a medium bowl, combine ricotta cheese, 1/2 cup Parmesan cheese, egg, chopped spinach, 1/4 cup chopped parsley, garlic powder, and black pepper. Mix until well combined
4. Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute, stirring constantly, to create a roux. Gradually whisk in milk until smooth. Bring to a gentle simmer, whisking constantly, until sauce thickens. Stir in salt and remaining 1/2 cup Parmesan cheese until melted. Remove from heat
5. Spoon about 1/2 cup of the creamy sauce into the bottom of a 10-inch cast-iron skillet (or an 8×8 baking dish)
6. stuff each cooked shell with the ricotta mixture, using about 1-2 tablespoons per shell. Arrange the stuffed shells
7. Pour the remaining creamy sauce evenly over the shells. Cover the skillet loosely with foil and bake for 20 minutes
8. Crispy Breadcrumbs: While the shells are baking, melt 2 tablespoons of butter in a small skillet over medium heat. Add Panko breadcrumbs and stir constantly for 3-5 minutes, until golden brown and toasted
9. After 20 minutes, remove the skillet from the oven. Uncover and sprinkle the toasted Panko breadcrumbs evenly over the shells. Return to the oven, uncovered, and bake for another 10-15 minutes, or until the sauce is bubbly, the shells are heated through, and the breadcrumbs are golden brow
10. Garnish with parsley (optional)