Spinach and Ricotta Stuffed Shells with Marinara and Parmesan

Ingredients

• 20 jumbo pasta shells
• 15 ounces ricotta cheese
• 10 ounces frozen chopped spinach, thawed and squeezed dry
• 1 1/2 cups shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese, divided
• 1 egg
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground nutmeg
• 3 cups marinara sauce
• 2 tablespoons fresh basil, chopped, for garnish

Method

1. 1

   Bring a large pot of salted water to a boil and cook the jumbo shells until just al dente, about 9 minutes.

   9:00 · Boil pasta shells
2. 2

   Drain the shells and spread them on a baking sheet in a single layer to cool and prevent sticking.

3. 3

   Preheat the oven to 375°F.

4. 4

   In a large bowl, combine the ricotta, spinach, 1 cup of mozzarella, 1/4 cup of Parmesan, the egg, garlic, salt, pepper, and nutmeg. Mix until evenly combined.

5. 5

   Spread 1 cup of marinara sauce evenly over the bottom of a 9x13-inch baking dish.

6. 6

   Fill each cooked shell with about 2 tablespoons of the ricotta mixture and arrange them open-side up in the baking dish.

7. 7

   Spoon the remaining 2 cups of marinara sauce over the stuffed shells, covering them as evenly as possible.

8. 8

   Sprinkle the remaining 1/2 cup mozzarella and 1/4 cup Parmesan over the top.

9. 9

   Cover the dish tightly with foil and bake until the sauce is bubbling, about 25 minutes.

   25:00 · Bake covered
10. 10

    Remove the foil and continue baking until the cheese is melted and lightly golden, about 15 minutes.

    15:00 · Bake uncovered
11. 11

    Let the dish rest for 5 minutes, then garnish with fresh basil before serving.

    5:00 · Rest before serving