Ingredients (Serves 4)

• 12 jumbo pasta shells
• 1 ½ cups ricotta cheese
• ¼ teaspoon nutmeg (optional)
• 1 cup shredded mozzarella cheese (plus extra for topping)
• ½ cup grated parmesan cheese
• 1 large egg
• 1 cup fresh spinach, chopped (or ½ cup frozen spinach, thawed & drained)
• 2 cloves garlic, minced
• 2 cups marinara sauce
• 1 tablespoon olive oil
• Salt & pepper, to taste
• Fresh basil or parsley, for garnish

Instructions

1. Prepare the Ingredients

• Preheat the oven to 375°F (190°C).
• If using fresh spinach, chop it finely. If using frozen spinach, ensure it's thawed and drained.

2. Cook the Pasta Shells

• Boil salted water in a large pot and cook the pasta shells until al dente. Drain and set aside.

3. Make the Filling

• Heat olive oil in a skillet over medium heat. Sauté minced garlic until fragrant.
• Add spinach and cook until wilted (fresh) or heated through (frozen). Season with salt & pepper.
• In a mixing bowl, combine ricotta, mozzarella, parmesan, egg, nutmeg (if using), and the sautéed spinach mixture. Stir until well blended.

4. Assemble the Dish

• Spread a layer of marinara sauce in the bottom of a baking dish.
• Stuff each shell with the cheese and spinach filling and arrange them seam side up in the dish.
• Pour the remaining marinara sauce over the shells and sprinkle extra mozzarella on top.

5. Bake

• Cover with aluminum foil and bake for 25 minutes.
• Remove the foil and bake for another 10 minutes, until the cheese is bubbly and golden.

6. Serve & Enjoy

• Garnish with fresh basil or parsley and serve warm.

Tips & Variations

• For an extra cheesy topping, add more mozzarella or provolone before the final 10 minutes of baking.
• Love some heat? Add red pepper flakes to the cheese mixture or sprinkle on top before baking.
• Pair this dish with a fresh green salad or garlic bread for a complete meal.

Nutrition