Spinach and Ricotta Stuffed Shells

Instructions

1. Prepare the pasta
   Bring a large pot of salted water to a boil. Cook the jumbo shells according to package directions until al dente (about 9 minutes). Be careful not to overcook as they will continue cooking in the oven. Drain and rinse with cold water to stop the cooking process. Set aside on a baking sheet to prevent sticking.
2. Make the filling
   In a large mixing bowl, combine the ricotta, well-drained spinach, 3/4 cup of the Parmesan cheese, beaten egg, minced garlic, dried basil, dried oregano, nutmeg, salt, and pepper. Mix thoroughly until all ingredients are well incorporated and the mixture is smooth.
3. Prepare the baking dish
   Preheat the oven to 375°F (190°C). Spread 1 cup of marinara sauce on the bottom of a 9x13-inch (23x33cm) baking dish to prevent the shells from sticking.
4. Fill the shells
   Using a spoon or a piping bag, carefully fill each pasta shell with about 2 tablespoons of the ricotta-spinach mixture. Place the filled shells in the prepared baking dish, open side up, arranging them in a single layer.
5. Add sauce and cheese
   Pour the remaining marinara sauce over the filled shells, ensuring each shell is topped with some sauce. Sprinkle the mozzarella cheese and the remaining 1/4 cup of Parmesan cheese evenly over the shells.
6. Bake the shells
   Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and lightly golden brown on top.
7. Rest and serve
   Remove from the oven and let rest for 5-10 minutes before serving. This allows the filling to set slightly and makes the shells easier to serve. Garnish with fresh chopped basil just before serving.