Spinach and Ricotta Stuffed Shells

• 20 jumbo pasta shells
• 2 cups ricotta cheese (whole milk)
• 2 cups fresh spinach (wilted and squeezed dry)
• 1 cup mozzarella cheese (shredded, divided)
• ½ cup Parmesan cheese (grated)
• 1 large egg
• 2 cloves garlic (minced)
• ¼ cup fresh basil (chopped)
• 2 cups marinara sauce
• ¼ tsp nutmeg

How to Make It

1. 1

   Cook pasta shells in salted boiling water until al dente. Drain and spread on a baking sheet to cool.

2. 2

   Preheat oven to 375°F. Mix ricotta, spinach, 1/2 cup mozzarella, Parmesan, egg, garlic, basil, and nutmeg. Season with salt and pepper.

3. 3

   Spread 1 cup marinara in the bottom of a 9x13 baking dish. Fill each shell with a heaping tablespoon of the ricotta mixture and nestle them into the dish.

4. 4

   Spoon remaining marinara over the shells. Top with remaining mozzarella.

5. 5

   Cover with foil and bake 25 minutes. Uncover and bake 10–15 minutes more until cheese is bubbly and lightly browned.