Spinach Ricotta Stuffed Shells

Preheat oven to 375°F. Bring a large pot of salted water to boil.

Cook pasta shells according to package directions until al dente; drain in a colander and set aside.

Heat olive oil in a large skillet over medium heat. Add minced garlic and cook 30 seconds until fragrant. Add spinach and cook, stirring, until heated through and any excess moisture evaporates, about 3–4 minutes. Cool slightly.

In a medium bowl, combine ricotta, cooled spinach, 0.5 cup parmesan, 0.5 cup mozzarella, salt, pepper, and nutmeg. Mix until smooth.

Spread 1 cup marinara sauce on the bottom of a 9x13 inch baking dish.

Spoon about 2 tbsp of ricotta filling into each cooked pasta shell and arrange filled-side up in the baking dish in a single layer (or stacked gently if needed).

Pour remaining marinara sauce (about 2 cups) over the filled shells.

Sprinkle remaining mozzarella and parmesan over the top.

Cover the baking dish with aluminum foil and bake for 20 minutes. Remove foil and bake uncovered for another 15 minutes, until cheese is bubbly and lightly golden.

Cool for 5 minutes before serving.