Stuffed Shells with Ricotta and Spinach

Ingredients:

• 1 12-oz package jumbo shells

Filling:

• 1 large egg

• 1 16-oz container ricotta

• 2 c shredded mozzarella

• 3/4 c grated parmesan or pecorino

• 1 16-oz package frozen Spinach, thawed and squeezed dry

• 1 tsp fresh thyme

• 1/4 tsp freshly grated nutmeg, black pepper, crushed red pepper flakes

• 1/2 tsp lemon zest

• 3/4 tsp salt

• 1 clove garlic, minced

Sauce:

• 2 tbsp olive oil

• 6 cloves garlic, smashed

• 1/4 tsp freshly grated nutmeg

• 3 c. marinara

• 1 tsp granulated sugar

Directions

1. Cook pasta according to directions on box until al dente. Drain and dry completely

2. In a large bowl, stir together egg, ricotta, 1 1/4 cup mozzarella, 1/2 cup parmesan, spinach, spices, lemon zest, salt and garlic. Leave in fridge until ready to use.

3. Preheat oven to 375 degrees. In large skillet over medium heat, heat oil. Add garlic and cook until golden about 3 minutes. Add in nutmeg and stir until fragrant, 30 secconds. Add marinara and sugar - stir until combined. Transfer 2 cups of marinara to a separate bowl, and spread remaining 1 cup evenly across the skillet.

4. Fill pasta shells with 1 tbsp ricotta mixture each and place in the skillet. Spoon remaining sauce over top. Top with remaining 1/2 c mozzarella and 2 tbsp parmesan.

5. Bake, covered loosely until cheese is melty, about 30 mn. Remove foil then bake until cheese begins to turn golden, about 10 mn