Stuffed Shells

Ingredients

• 1/2 teaspoon kosher salt (plus more for pasta water)
• 20-25 large shells (I used one 12-ounce box and had some leftovers)
• 1 tablespoon extra-virgin olive oil (plus more for pasta)
• 1 (10-ounce) package chopped frozen spinach
• 1 (15-ounce) container ricotta cheese (whole milk or part skim)
• 1 cup shredded whole milk mozzarella cheese (about 4 ounces)
• 1 1/2 cups finely grated Parmesan (divided)
• 1 large egg (at room temperature)
• 3 garlic cloves (minced (about 1 tablespoon))
• 1/8 teaspoon ground nutmeg
• 1 (15-ounce) jar good quality marinara sauce ((preferably basil or garlic flavored), divided (I like DeLallo or Rao’s))
• Fresh basil (thinly sliced, for serving)

Steps

1. 1

   Place a rack in the center of your oven and preheat to 375°F.

2. 2

   Bring a large pot of well-salted water to a boil and cook the shells according to the shortest time on the package instructions for al dente (mine cooked for 8 minutes). Drain, return to the pot, and toss with a drizzle of olive oil to prevent sticking.

3. 3

   Meanwhile, place the spinach in a large microwave-safe bowl and microwave for 2 to 3 minutes, stirring every minute, until completely thawed. To the bowl, add the ricotta, mozzarella, ½ cup of the Parmesan, the egg, garlic, salt, and nutmeg.

4. 4

   In an 9x13-inch baking dish, spread 1 cup of the marinara sauce in an even layer. Working with one shell at a time, stuff each shell with the cheese mixture. Don’t worry if one breaks, you’ll have extra. Arrange the stuffed shells in an even layer in the baking dish.*

5. 5

   Pour the remaining sauce over the shells and sprinkle with the remaining 1 cup Parmesan. Cover the dish with aluminum foil. Bake for 25 minutes then remove the foil and bake for another 10 minutes, until the cheese is melty and golden.

6. 6

   Remove from the oven, cool for 5 to 10 minutes, garnish with fresh basil and serve warm.