Stuffed Shells With Spinach

Step 1

Cook pasta shells according to package directions until al dente, 6 to 7 minutes. Drain immediately and shake dry completely.

Step 2

In a large bowl, stir together egg, ricotta, 1 ¼ cup mozzarella, ½ cup Parmesan, spinach, thyme, nutmeg, pepper, red pepper flakes, lemon zest (if using), salt, and garlic until smooth. Transfer to the refrigerator until ready for use.

Step 3

Preheat oven to 375°. In a large oven-proof skillet over medium heat, heat oil. Add garlic and cook until lightly golden, stirring occasionally, about 3 minutes. Add nutmeg and stir until fragrant, 30 seconds. Add marinara and sugar and stir until combined. Transfer 2 cups of marinara to another bowl. Spread remaining 1 cup marinara evenly across the skillet.

Step 4

Fill pasta shells with 1 tablespoon ricotta mixture each and place in the skillet. Spoon remaining sauce over top. Top with remaining ½ cup mozzarella and 2 tablespoons Parmesan.

Step 5

Bake, covered loosely, until cheese is melty, about 30 minutes. Remove foil, then bake until cheese begins to turn golden, about 10 minutes.

Step 6

Garnish with remaining Parmesan, nutmeg, and herbs before serving, if desired.