Stuffed Shells

Place a rack in the center of your oven and preheat to 375°F.

Bring a large pot of well-salted water to a boil and cook the shells according to the shortest time on the package instructions for al dente (mine cooked for 8 minutes). Drain, return to the pot, and toss with a drizzle of olive oil to prevent sticking.

Meanwhile, place the spinach in a large microwave-safe bowl and microwave for 2 to 3 minutes, stirring every minute, until completely thawed. To the bowl, add the ricotta, mozzarella, ½ cup of the Parmesan, the egg, garlic, salt, and nutmeg.

In an 9x13-inch baking dish, spread 1 cup of the marinara sauce in an even layer. Working with one shell at a time, stuff each shell with the cheese mixture. Don’t worry if one breaks, you’ll have extra. Arrange the stuffed shells in an even layer in the baking dish.*

Pour the remaining sauce over the shells and sprinkle with the remaining 1 cup Parmesan. Cover the dish with aluminum foil. Bake for 25 minutes then remove the foil and bake for another 10 minutes, until the cheese is melty and golden.

Remove from the oven, cool for 5 to 10 minutes, garnish with fresh basil and serve warm.