Easy Spinach & Ricotta Stuffed Shells

Instructions

1. 01

   Preheat the oven to 190°C (375°F). If using frozen spinach, thaw and squeeze out any excess moisture. If using fresh, wash and chop.

2. 02

   Cook the pasta shells in a large pot of salted boiling water until just al dente. Drain and set aside to cool slightly.

3. 03

   Heat the olive oil in a pan over medium heat. Add the garlic and cook until fragrant, then add the spinach and cook until wilted (or heated through if using frozen). Season with salt and pepper.

4. 04

   Transfer to a bowl and mix with the ricotta, mozzarella, Parmesan, egg, and nutmeg (if using) until well combined.

5. 05

   Spread a layer of marinara sauce in a baking dish. Fill each shell with the ricotta mixture and arrange in the dish. Spoon over the remaining sauce and top with extra mozzarella.

6. 06

   Cover with foil and bake for 25 minutes. Remove the foil and bake for a further 10 minutes until the cheese is melted and lightly golden.

7. 07

   Let rest for a few minutes before serving, then garnish with fresh basil or parsley.