Spinach Stuffed Shells

Ingredients

• 2 tbsp olive oil
• 3 cloves garlic – thinly sliced
• 28 ounces crushed tomatoes (canned)
• 0.25 cup fresh basil leaves – torn
• 1 tsp kosher salt – for sauce
• 24 shells jumbo pasta shells
• 1.5 tbsp kosher salt – for pasta water
• 10 ounces frozen chopped spinach – thawed and squeezed dry
• 16 ounces ricotta cheese
• 1 large egg – lightly beaten
• 0.5 cup parmesan cheese – finely grated
• 2 tbsp fresh parsley – finely chopped
• 0.5 tsp black pepper – for filling
• 0.5 tsp kosher salt – for filling
• 0.25 tsp ground nutmeg
• 8 ounces mozzarella cheese – shredded

Instructions

1. Heat the oven to 375°F. Warm the olive oil in a saucepan over medium heat, add the sliced garlic, and cook just until fragrant, 30–60 seconds. Stir in the crushed tomatoes and the kosher salt for sauce, bring to a gentle simmer, and cook 12–15 minutes until slightly thickened; stir in the torn basil and set aside.
2. Bring a large pot of water to a boil, add the kosher salt for pasta water, then the jumbo pasta shells. Cook until just shy of al dente (about 2 minutes less than package time), 8–10 minutes. Drain and spread the shells on a baking sheet to cool slightly so they don’t stick.
3. In a mixing bowl, combine the thawed and squeezed dry spinach, ricotta cheese, lightly beaten egg, finely grated parmesan, finely chopped parsley, black pepper for filling, the kosher salt for filling, and nutmeg. Mix until creamy and evenly combined.
4. Spread about 1 cup of the tomato sauce over the bottom of a 9×13-inch baking dish. Fill each shell with about 2 tablespoons of the spinach–ricotta mixture and nestle them into the dish, open side up. Spoon the remaining sauce evenly over the shells and sprinkle all over with the shredded mozzarella.
5. Cover the dish tightly with foil and bake 20 minutes. Uncover and bake until the sauce is bubbling and the cheese is melted with light golden spots, 10–15 minutes more. Rest 5 minutes before serving for cleaner scoops.