Ingredients:

  • 12 oz Jumbo Pasta Shells
  • 24 oz Marinara Sauce
  • 15 oz Whole Milk Ricotta Cheese
  • 10 oz Fresh Baby Spinach
  • 2 cups Shredded Mozzarella Cheese
  • 1/2 cup Grated Parmesan Cheese
  • 1 large Egg
  • 2 cloves Garlic
  • 1/4 tsp Ground Nutmeg
  • 1/2 tsp Sea Salt
  • 1/4 tsp Cracked Black Pepper

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the jumbo shells and cook for 7 to 8 minutes until pliable but still have a firm bite. Drain and rinse with cool water to prevent sticking.
  2. Sauté finely minced garlic in a skillet over medium heat for 30 seconds. Add fresh baby spinach and cook until wilted (2-3 minutes). Transfer spinach to a kitchen towel or sieve and squeeze aggressively until bone-dry, then roughly chop.
  3. In a large mixing bowl, combine the drained ricotta, lightly beaten egg, chopped dry spinach, 1 cup of mozzarella, all the Parmesan, nutmeg, salt, and pepper. Fold gently until fully incorporated.
  4. Spread a thin layer of marinara sauce in the bottom of a 9x13-inch baking dish. Fill each par-boiled shell with approximately 2 tablespoons of the cheese mixture and arrange in the dish.
  5. Top with the remaining marinara sauce and the final cup of shredded mozzarella. Cover with foil and bake at 375°F (190°C) for 20 minutes, then remove foil and bake for another 10 minutes until bubbling.