Stuffed Shells with Spinach and Ricotta

Thaw the spinach and squeeze out as much moisture as humanly possible — we don't want watery shells, we're scientists here. Lay it in a kitchen towel and wring it out.

In a big bowl, mix the ricotta, wrung-dry spinach, egg, salt, black pepper, and nutmeg until smooth and unified.

In a saucepan over medium heat, warm the olive oil. Add the garlic and let it sizzle for about 60 seconds until fragrant — don't burn it, friend.

Pour in the tomato sauce, give it a stir, and let it simmer gently while you prep the shells. Low and slow builds flavor.

Bring a large pot of heavily salted water to a boil. Cook the shells until just al dente — you're looking for firm because they'll finish in the oven.

Drain the shells and lay them out on a sheet pan so they don't stick together. Let them cool just enough to handle.

Pour half the tomato sauce into the bottom of a 9x13 baking dish. Spread it around like you're tucking the shells into a little sauce bed.

Stuff each shell generously with the spinach-ricotta filling and place them open-side up in the dish, snug as can be.

Pour the remaining sauce over the shells, then top with a good handful of mozzarella — we want that golden, bubbly blanket.

Cover the dish with foil and bake at 375°F for 25 minutes until everything is heated through and friendly.

Peel off the foil, give it another 10 to 15 minutes until the cheese is golden and bubbling like a Sunday kitchen.

Pull it from the oven and let it rest for 5 minutes — patience, friend, it's worth it. Scatter fresh basil over the top and bring it to the table with love.