Stuffed Shells with Ricotta & Spinach

Ingredients

• 20 jumbo pasta shells
• 15 oz whole-milk ricotta
• 10 oz frozen chopped spinach, thawed
• 1 large egg
• 1 1/2 cups shredded mozzarella, divided
• 3/4 cup finely grated Parmesan, divided
• 2 tbsp fresh parsley, chopped
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/8 tsp ground nutmeg
• 3 cups marinara sauce
• fresh basil, for serving

Instructions

1. Preheat oven to 375F.
2. Bring a large pot of well-salted water to a boil.
3. Cook shells approximately 2 minutes less than package directions so they remain firm enough to fill.
4. Drain and separate shells so they do not stick together.
5. Place thawed spinach in a clean kitchen towel and squeeze very thoroughly to remove excess water.
6. Combine ricotta, spinach, egg, 3/4 cup mozzarella, 1/2 cup Parmesan, parsley, salt, pepper and nutmeg.
7. Spread approximately 1 cup marinara over the bottom of a 9x13-inch baking dish.
8. Fill each shell generously with the ricotta-spinach mixture.
9. Arrange filled shells open-side up in the baking dish.
10. Spoon remaining marinara around and lightly over the shells without completely burying the filling.
11. Sprinkle remaining mozzarella and Parmesan over the top.
12. Cover with foil.
13. Bake approximately 20 minutes.
14. Remove foil.
15. Bake another 10-15 minutes until sauce is bubbling and cheese is melted and lightly browned.
16. Rest approximately 5-10 minutes.
17. Finish with fresh basil before serving.

Nutrition

Chef's Notes

Squeeze the spinach as dry as possible. Wet spinach makes the filling watery and the shells soggy.

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