Spinach and Ricotta Stuffed Shells

Ingredients

• 24 jumbo pasta shells (from a 12-ounce box)
• 2 tablespoons kosher salt (for pasta water)
• 10 ounces frozen chopped spinach, thawed
• 15 ounces whole-milk ricotta cheese
• 1 large egg
• 2 cups shredded mozzarella cheese, divided
• 3/4 cup grated Parmesan cheese, divided
• 2 cloves garlic, minced
• 1/4 teaspoon ground nutmeg
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup fresh basil, chopped
• 3 1/2 cups marinara sauce (about one 24-ounce jar plus extra)

Nutrition (estimated per serving)

Method

1. Bring a large pot (6 quarts) of water to a rolling boil over high heat and stir in 2 tablespoons kosher salt.
2. Add the jumbo shells and cook for 2 minutes less than the package's minimum time, stirring gently every couple of minutes so they don't stick together or tear; they should be pliable enough to stuff but noticeably firmer than fully cooked pasta, since they finish cooking in the oven.
3. Drain the shells in a colander and immediately spread them in a single layer on a large baking sheet lined with a clean kitchen towel or parchment paper, so they cool down and don't stick together in a clump; discard any shells that tore open during cooking.
4. Squeeze the thawed spinach firmly by handfuls over the sink or into a clean kitchen towel until no more liquid comes out, since excess water in the filling will make the shells watery and the sauce thin.
5. In a large mixing bowl, combine the squeezed spinach, ricotta cheese, egg, 1 1/2 cups of the mozzarella, 1/2 cup of the Parmesan, minced garlic, nutmeg, 3/4 teaspoon salt, black pepper, and chopped basil, stirring with a spatula until fully and evenly combined.
6. Preheat the oven to 375 degrees F and set a rack in the middle position.
7. Spread 1 1/2 cups of the marinara sauce evenly across the bottom of a 9x13-inch baking dish, using the back of a spoon to cover the entire bottom so the shells don't stick or scorch during baking.
8. Spoon the ricotta-spinach filling into a large zip-top bag and snip off one corner about 1 inch wide to create a makeshift piping bag, which makes filling the shells far less messy than using a spoon.
9. Hold each cooked shell open gently in one hand and pipe about 2 to 3 tablespoons of filling into the cavity, filling it generously but without overstuffing to the point of tearing the shell, then arrange the filled shells open-side up in the baking dish in a single snug layer.
10. Once all 24 shells are arranged in the dish, spoon the remaining 2 cups of marinara sauce evenly over the top, making sure to cover the exposed filling on each shell so it doesn't dry out in the oven.
11. Sprinkle the remaining 1/2 cup mozzarella and remaining 1/4 cup Parmesan evenly over the top of the sauced shells.
12. Cover the dish tightly with aluminum foil, tenting it so it doesn't touch the cheese, and bake for 25 minutes.
13. Remove the foil and bake for an additional 10 to 15 minutes, until the cheese is fully melted and turning golden in spots and the sauce is bubbling at the edges of the dish.
14. Let the shells rest for 8 to 10 minutes before serving, since the filling is extremely hot right out of the oven and needs a few minutes to set slightly, then garnish with a few extra basil leaves.

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