Spinach Ricotta Stuffed Shells

Ingredients

• 12 ozjumbo pasta shells
• 15 ozricotta cheese
• 10 ozfrozen spinach, thawed and squeezed very dry
• 1 cupmozzarella, shredded, divided; check the label for microbial rennet
• 1egg
• 2garlic cloves, grated
• 1lemon, zested
• ¼ tspground nutmeg
• 24 ozmarinara sauce
• salt
• black pepper
• 2 tbspbasil, torn

Method

1. Heat the oven to 375°F. Boil the shells in salted water 2 minutes less than the package says, then drain and spread on a tray so they do not stick.

2. Stir the ricotta, spinach, 1/2 cup mozzarella, egg, garlic, lemon zest, nutmeg, 3/4 tsp salt and pepper until combined.

3. Spread 1 cup marinara in a 9x13 baking dish.

4. Spoon the filling into each shell and set them open side up in the dish. Pour the rest of the marinara over the top.

5. Cover with foil and bake until hot and bubbling.

   ⏱ 25 min

6. Uncover, sprinkle with the remaining mozzarella and bake until the cheese is melted and speckled with gold.

   ⏱ 10 min

7. Rest 5 minutes, then scatter with basil.