Ingredients:

  • 1 (10 ounce/283g) package frozen spinach, thawed and squeezed dry
  • 15 ounces (425g) ricotta cheese, whole milk or part-skim
  • 1/2 cup (50g) grated Parmesan cheese, plus more for topping
  • 1 large egg, lightly beaten
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 (12 ounce/340g) box jumbo pasta shells
  • 1 (24 ounce/680g) jar marinara sauce

Instructions:

  1. Cook pasta shells according to package directions until al dente. Drain well and set aside.
  2. Thaw frozen spinach completely. Squeeze out as much excess water as possible using your hands or a clean kitchen towel.
  3. In a large bowl, combine the squeezed spinach, ricotta cheese, Parmesan cheese, egg, nutmeg, garlic powder, salt, and pepper. Mix until well combined.
  4. Spread a thin layer of marinara sauce in the bottom of the baking dish.
  5. Fill each cooked pasta shell with the spinach and ricotta mixture. Arrange the stuffed shells in the baking dish, seam-side up.
  6. Pour the remaining marinara sauce over the stuffed shells. Sprinkle with additional Parmesan cheese.
  7. Bake in a preheated oven at 375°F (190°C) for 30-35 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden brown.
  8. Let the dish rest for 5-10 minutes before serving.