Ingredients:

  • 12 oz (340g) Jumbo pasta shells
  • 1 tbsp Salt
  • 15 oz (425g) Whole milk ricotta cheese
  • 10 oz (280g) Fresh baby spinach, sautéed and squeezed dry
  • 2 cups (225g) Shredded mozzarella cheese, divided
  • 1/2 cup (50g) Grated Parmesan cheese
  • 1 Large egg
  • 2 cloves Garlic, minced
  • 1/2 tsp Nutmeg
  • 24 oz (680g) Marinara sauce
  • Fresh basil leaves for garnish

Instructions:

  1. Bring a large pot of salted water to a boil. Cook jumbo pasta shells for 2 minutes less than package instructions. Drain and lay flat on a baking sheet.
  2. Sauté spinach in a dry skillet until wilted. Transfer to a clean towel and squeeze out all excess moisture.
  3. In a mixing bowl, combine dried spinach, ricotta, 1 cup mozzarella, Parmesan, egg, garlic, and nutmeg.
  4. Spread 1 cup marinara in a 9x13 baking dish. Fill shells with ricotta mixture and arrange in dish. Top with remaining sauce and remaining 1 cup mozzarella.
  5. Cover with foil and bake at 375°F (190°C) for 20 minutes. Remove foil and bake 10 minutes more until golden. Rest for 5 minutes before serving.