Baked Stuffed Shells

Ingredients

• 1 (12 oz) box jumbo pasta shells
• 15 oz whole-milk ricotta
• 2 cups shredded mozzarella, divided
• 3/4 cup grated Parmesan, divided
• 1 large egg
• 1 cup frozen chopped spinach, thawed and squeezed dry
• 2 tbsp chopped parsley or basil
• 1 clove garlic, grated
• 1/2 tsp salt
• 1/4 tsp black pepper
• pinch of nutmeg
• 1 (24 oz) jar marinara sauce, or 3 cups homemade

Steps

1. Heat the oven to 375°F. Boil the shells in well-salted water 2 minutes less than the package says. Drain, rinse with cool water and spread on an oiled tray so they don't stick.
2. In a bowl, mix the ricotta, 1 cup mozzarella, 1/2 cup Parmesan, the egg, spinach, herbs, garlic, salt, pepper and nutmeg.
3. Spread 1 cup of sauce in a 9x13 baking dish.
4. Fill each shell with a heaping tablespoon of the cheese mixture and set them open side up in the dish, snugly in rows.
5. Spoon the rest of the sauce over and around the shells and sprinkle with the remaining mozzarella and Parmesan.
6. Cover with foil and bake 25 minutes. Uncover and bake 10 minutes more, until bubbling and the cheese is melted and lightly browned. Rest 5 minutes before serving.

TipCook a few extra shells; some always tear, and you'll want enough whole ones to use up the filling.