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Giant pasta shells stuffed with ricotta and spinach, baked in tomato sauce until golden. This vegetarian mediterranean dish is a protein-rich family dinner that's freezer-friendly and crowd-pleasing.
Preheat oven to 375°F. Bring a large pot of salted water to a rolling boil, then cook conchiglioni pasta shells until barely al dente, about 8 minutes. Drain and lay shells out on a tray to cool, drizzling lightly with olive oil to prevent sticking.
In a skillet over medium heat, add olive oil and sauté garlic until fragrant, about 1 minute. Add fresh spinach and cook, stirring constantly, until wilted and excess moisture evaporates; set aside to cool.
In a mixing bowl, combine ricotta cheese, cooled spinach, grated parmesan, beaten egg, nutmeg, salt, and black pepper. Stir thoroughly to achieve a creamy, uniform filling.
Spread 1 cup tomato sauce evenly across the bottom of a 9x13-inch baking dish. Stuff each pasta shell generously with the ricotta-spinach mixture and arrange shells side by side in the prepared dish.
Pour remaining tomato sauce over and around the stuffed shells. Sprinkle mozzarella and a few fresh basil leaves on top. Cover with foil and bake for 20 minutes, then remove foil and bake an additional 10 minutes until golden and bubbly. Let rest for 5 minutes before serving.
