Ingredients:

  • 12 oz jumbo pasta shells
  • 1 lb 90/10 lean ground beef
  • 24 oz premium marinara sauce
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 15 oz whole milk ricotta cheese
  • 10 oz frozen spinach, thawed and squeezed bone-dry
  • 2 cups shredded low-moisture mozzarella cheese, divided
  • 0.5 cup grated parmesan cheese
  • 1 large egg, lightly beaten
  • 0.25 tsp ground nutmeg
  • 1 tbsp kosher salt
  • 0.25 tsp freshly cracked black pepper

Instructions:

  1. Bring a large pot of water to a rolling boil with 1 tablespoon of kosher salt. Add the jumbo shells and cook for 7–9 minutes (approximately 2 minutes less than package directions). Drain the pasta.
  2. In a large skillet over medium-high heat, brown the ground beef until it reaches a deep mahogany color. Drain any excess grease. Add minced garlic and oregano, cooking for 1 minute. Pour in the marinara sauce and simmer on low for 5 minutes.
  3. In a large mixing bowl, combine the drained ricotta, bone-dry spinach, 1 cup of mozzarella, parmesan cheese, the beaten egg, nutmeg, and black pepper. Stir until the mixture forms a cohesive, creamy emulsion.
  4. Preheat oven to 350°F (180°C). Spread a thin layer of meat sauce on the bottom of a 9x13 inch baking dish. Use a spoon or piping bag to fill each cooked shell with the cheese mixture.
  5. Arrange the stuffed shells in the baking dish. Top with the remaining meat sauce and the final cup of mozzarella cheese. Cover with foil and bake for 20 minutes, then uncover and bake for another 10 minutes until the cheese is bubbly and golden.