Quick Spinach and Ricotta Stuffed Shells

Step 1

Heat the oven to 400°F. Bring a large pot of salted water to a boil and parboil the shells for 8 minutes. They should be flexible but still firm. Drain and lay them out on a tray to keep them from sticking.

Step 2

In a bowl, mix the ricotta, squeezed spinach, egg, parmesan, nutmeg, salt, and pepper until well combined.

Step 3

Spread about a cup of marinara across the bottom of a 9x13 baking dish.

Step 4

Stuff each shell with about 2 tablespoons of the filling and arrange them open-side up in the dish. Spoon the rest of the marinara over the top, leaving the tops of the shells visible. Scatter the mozzarella across the top.

Step 5

Cover loosely with foil and bake for 15 minutes. Uncover and bake another 5 minutes until the cheese is bubbly and starting to brown.