Ingredients:

  • 1 pound (450g) jumbo pasta shells
  • 2 tablespoons olive oil
  • Salt, for pasta water
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 10 ounces (280g) fresh spinach, roughly chopped (or 10 ounces frozen, thawed and squeezed dry)
  • 15 ounces (425g) ricotta cheese, preferably whole milk
  • 1/2 cup (120ml) heavy cream
  • 1/2 cup (50g) grated Parmesan cheese, plus more for topping
  • 1 large egg, lightly beaten
  • 1/4 teaspoon nutmeg, freshly grated
  • Salt and freshly ground black pepper, to taste
  • 2 cups (480ml) marinara sauce (good quality jarred or homemade)
  • 1/2 cup (50g) grated Parmesan cheese

Instructions:

  1. Cook the pasta shells according to package directions, but subtract 1-2 minutes to ensure they are al dente. Drain and toss with olive oil to prevent sticking.
  2. Heat olive oil in a skillet, add garlic, and cook until fragrant. Add spinach and cook until wilted. Remove from heat and let cool slightly.
  3. In a large bowl, combine ricotta cheese, heavy cream, 1/2 cup Parmesan cheese, egg, nutmeg, salt, and pepper. Add the cooled spinach mixture and mix well.
  4. Spread a thin layer of marinara sauce in the bottom of the baking dish. Stuff each pasta shell with the spinach ricotta filling and arrange them in the baking dish.
  5. Pour the remaining marinara sauce over the stuffed shells. Sprinkle generously with the remaining Parmesan cheese.
  6. Bake in a preheated oven at 375°F (190°C) for 30-35 minutes, or until golden brown and bubbly. Let cool slightly before serving.