Spinach and Ricotta Stuffed Shells

Instructions

1. 1

   Preheat the oven to 180°C (350°F).

2. 2

   Cook the jumbo pasta shells in a large pot of boiling salted water until al dente, about 12 minutes. Drain and set aside to cool slightly.

3. 3

   While pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.

4. 4

   Add the spinach to the skillet and cook until wilted, about 3-4 minutes. Remove from heat and let cool slightly.

5. 5

   In a large bowl, mix together ricotta cheese, grated parmesan cheese, beaten egg, cooked spinach, salt, black pepper, and nutmeg.

6. 6

   Stuff each cooked pasta shell with the ricotta and spinach mixture, then place in a baking dish.

7. 7

   Pour tomato sauce over the stuffed shells, ensuring they are well covered.

8. 8

   Sprinkle shredded mozzarella cheese over the top.

9. 9

   Cover the dish with foil and bake in the preheated oven for 25 minutes. Remove foil and bake for an additional 10-15 minutes until the cheese is golden and bubbly.

10. 10

    Remove from the oven and let cool for 5 minutes. Garnish with fresh basil leaves before serving.