📖 Instructions

1. Get Started: Preheat your oven to 375°F (190°C). This is crucial for even baking. While the oven heats, bring a large pot of salted water to a boil. Adding salt to the water not only seasons the pasta but also helps it cook properly.
2. Cook the Shells: Add the jumbo pasta shells to the boiling water and cook according to package directions, usually around 8-10 minutes, until al dente. Al dente means 'to the tooth' in Italian – the pasta should be firm but cooked through. Be careful not to overcook them, or they'll become mushy and difficult to stuff. Drain the shells well and rinse with cold water to stop the cooking process. Lay them out on a baking sheet lined with parchment paper to prevent sticking.
3. Prepare the Filling: In a large bowl, combine 15 ounces of ricotta cheese, 10 ounces of frozen spinach (thawed and squeezed dry – squeezing out the excess water is very important!), 1/2 cup grated Parmesan cheese, 1 large egg (lightly beaten), 1/4 teaspoon of grated nutmeg (adds a subtle warmth!), 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Mix everything together until well combined. I like to use a fork to break up any clumps of ricotta and ensure that the spinach is evenly distributed. Taste the filling and adjust seasonings as needed. I somtimes add a pinch of red pepper flakes for a little kick
4. Stuff the Shells: Using a spoon or a piping bag, carefully fill each cooked shell with the ricotta-spinach mixture. Don't overstuff the shells, or the filling might spill out during baking. A generous spoonful or two should be enough for each shell. Arrange the stuffed shells in a baking dish (9x13 inch) that has been lightly coated with tomato sauce. Place them side by side, seam-side up. Like little canoes filled with cheesy goodness. it's kinda fun.
5. Add Sauce and Bake: Pour the remaining tomato sauce over the stuffed shells, making sure they are well covered. Sprinkle with an additional 1/4 cup of grated Parmesan cheese for a golden-brown crust. Cover the baking dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly, and the sauce is heated through. Keep and eye on it because every oven is different so might have to add few minutes to the timer
6. Cool and Serve: Remove the baking dish from the oven and let it cool for a few minutes before serving. This will prevent the shells from falling apart when you scoop them out. Garnish with fresh basil leaves, if desired. Serve warm and enjoy! These are great with a side salad or garlic bread. i can eat this everyday. It never gets old