1-First Step: Cook the pasta Bring a large pot of salted water to a boil. Add 12 ounces jumbo pasta shells and cook until al dente, about 9 minutes. Stir occasionally to prevent sticking. Drain and rinse under cool water to stop cooking. Lay shells on a clean towel to dry. This keeps them firm for stuffing in your stuffed pasta shells recipe.

2-Second Step: Make the filling In a bowl, combine 2 cups ricotta cheese, 1 cup shredded mozzarella, 1/2 cup grated Parmesan, 1 egg, 2 cups chopped spinach (thawed and drained), salt, pepper, and a pinch of nutmeg. Mix until smooth. Taste and adjust seasoning. For ricotta and spinach stuffed shells, squeeze spinach extra dry to avoid watery filling. Vegan adapt: use tofu mix here.

3-Third Step: Stuff the shells Spoon or pipe 1-2 tablespoons filling into each shell. Use a zip-top bag with corner snipped for ease. Place stuffed shells seam-side up in a 9×13 baking dish. Gluten-free pasta works best parboiled slightly less. This step takes 10 minutes but yields perfect cheesy stuffed shells.

4-Fourth Step: Add sauce and cheese Spread 1 cup marinara sauce on dish bottom. Arrange shells over sauce. Top with remaining 1 cup marinara and 1 cup mozzarella. For low-cal, use half sauce. Cover loosely with foil. Low-carb? Skip pasta, use zucchini boats.

5-Final Step: Bake and serve Bake at 375°F for 25-30 minutes. Cover first 15 minutes, then uncover to brown cheese. Bubbles and golden top signal doneness. Rest 5 minutes. Serve hot. Internal temp 165°F ensures safety. Pair with salad for balance.