Ingredients:

  • 2 Tbsp Olive Oil
  • 4 cloves Garlic, minced
  • 2 x 28 oz cans Crushed Tomatoes
  • 1 tsp Dried Oregano
  • 1 tsp Dried Basil
  • 1 Bay Leaf
  • Salt and Black Pepper, to taste
  • 1 box (12 oz) Jumbo Pasta Shells (Conchiglioni)
  • 1 Tbsp Salt (for boiling water)
  • 10 oz package Frozen Chopped Spinach, thawed and thoroughly squeezed dry
  • 30 oz tub Whole Milk Ricotta Cheese
  • 1 cup Low-Moisture Mozzarella, shredded (divided)
  • 1/2 cup Grated Parmesan Cheese (plus extra for topping)
  • 1 Large Egg
  • 1/4 tsp Nutmeg
  • 2 Tbsp Fresh Parsley, chopped
  • White Pepper, to taste

Instructions:

  1. Start the Sauce: Heat olive oil in a saucepan over medium heat. Sauté garlic until fragrant (30 seconds). Add crushed tomatoes, oregano, basil, and bay leaf. Bring to a simmer, then reduce heat and cook gently for 20 minutes to develop flavor. Season to taste.
  2. Cook the Shells: Bring a large pot of salted water to a rolling boil. Cook the jumbo shells according to package directions, aiming for al dente (usually 8-10 minutes). Drain immediately, rinse briefly with cool water to stop cooking, and toss lightly with a drizzle of olive oil to prevent sticking.
  3. Prepare the Spinach: Crucially, squeeze the thawed spinach absolutely dry using a clean tea towel or paper towels to remove all excess moisture.
  4. Combine Filling Ingredients: In a large bowl, whisk the egg slightly. Add the dried spinach, ricotta, 1/2 cup of the shredded mozzarella, Parmesan, parsley, nutmeg, salt, and pepper. Mix thoroughly until everything is evenly combined and the texture is thick and cohesive.
  5. Preheat Oven and Prep Dish: Preheat your oven to 375°F (190°C). Ladle about 1.5 cups of marinara sauce across the bottom of a 9x13 inch deep baking dish.
  6. Stuff the Shells: Using a small spoon, or preferably a piping bag, generously fill each cooked shell with the cheese mixture (about 2-3 tablespoons per shell).
  7. Arrange and Cover: Place the stuffed shells snugly, seam-side up, in the prepared baking dish. Pour the remaining marinara sauce evenly over the shells. Sprinkle the remaining 1/2 cup of mozzarella and a final dusting of Parmesan over the top.
  8. Bake: Cover the dish tightly with foil. Bake for 25 minutes. Then, remove the foil and bake for another 10-15 minutes, until the cheese is melted, bubbly, and lightly golden brown.
  9. Rest: Remove from oven and allow the shells to rest for 5-10 minutes before serving. This allows the dish to set.