Spinach Ricotta Shells

Preheat oven to 375°F. Cook pasta shells in salted boiling water until al dente (about 2 minutes under package time). Drain and set aside.

Heat olive oil in a large skillet over medium heat. Add minced garlic and cook until fragrant, about 1 minute.

Add chopped spinach to the skillet and cook, stirring occasionally, until wilted and excess moisture evaporates, about 3–4 minutes. Season with salt, pepper, and nutmeg. Let cool slightly.

In a mixing bowl, combine ricotta, 1 cup mozzarella, parmesan, Italian seasoning, and the cooled spinach mixture. Stir until combined.

Spread a thin layer of marinara sauce on the bottom of a 9x13 baking dish. Spoon ricotta filling into each cooked shell and arrange seam-side up in the baking dish.

Pour remaining marinara sauce over the filled shells, covering them completely. Sprinkle remaining mozzarella on top.

Cover the baking dish with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes until the cheese is melted and bubbly.

Let rest for 5 minutes before serving. Divide shells among plates and drizzle with extra sauce if desired.