Spinach and Ricotta Stuffed Shells

Ingredients

• 20 jumbo pasta shells
• 2 cups whole-milk ricotta
• 10 oz frozen spinach, thawed and squeezed bone dry
• 1 cup shredded whole-milk mozzarella, divided
• 1/2 cup Parmigiano-Reggiano, grated
• 2 large eggs
• 3 garlic cloves, minced
• 1/4 tsp freshly grated nutmeg
• 2 cups homemade or store-bought marinara sauce
• 1 tsp Italian seasoning
• 1/2 tsp red pepper flakes
• Salt and pepper to taste
• Fresh basil, to serve

Instructions

1. 1

   Preheat oven to 375°F. Cook pasta shells in salted boiling water for 2 minutes less than package directions. Drain and rinse with cold water. Lay flat on an oiled baking sheet.

2. 2

   Combine ricotta, squeezed spinach, half the mozzarella, Parmigiano, eggs, garlic, nutmeg, Italian seasoning, and red pepper flakes. Season well with salt and pepper.

3. 3

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

4. 4

   Using a spoon or piping bag, generously fill each pasta shell with the ricotta mixture and arrange them open-side up in the baking dish.

5. 5

   Spoon remaining marinara over and around the shells.

6. 6

   Top with remaining shredded mozzarella.

7. 7

   Cover tightly with foil and bake for 25 minutes.

8. 8

   Uncover and bake for an additional 15 minutes until cheese is golden and sauce is bubbling around the edges.

9. 9

   Let rest for 5 minutes before serving. Garnish with fresh basil.