Spinach and Ricotta Stuffed Shells

Ingredients

• 20 jumbo pasta shells
• 15 oz ricotta cheese
• 10 oz frozen chopped spinach, thawed and squeezed dry
• 1 1/2 cups shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese, divided
• 1 large egg
• 2 cloves garlic, minced
• 1/2 teaspoon salt, plus more for pasta water
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground nutmeg
• 24 oz marinara sauce

Instructions

1. 1Preheat the oven to 375 F and cook the jumbo shells in salted boiling water until just al dente, about 9 minutes, then drain carefully and let cool slightly.
2. 2In a large bowl, mix the ricotta, spinach, 1 cup of the mozzarella, half the Parmesan, egg, garlic, salt, pepper, and nutmeg until well combined.
3. 3Spread half of the marinara sauce over the bottom of a 9x13 inch baking dish.
4. 4Stuff each shell generously with the ricotta mixture and arrange them open-side up in the baking dish.
5. 5Spoon the remaining marinara sauce over the stuffed shells and sprinkle with the remaining mozzarella and Parmesan.
6. 6Cover with foil and bake for 20 minutes, then uncover and bake for another 10 minutes until the cheese is melted and lightly golden before serving.

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