Spinach and Ricotta Stuffed Shells

Warm the olive oil in a saucepan over medium-low heat. Add the garlic and pepper flakes and cook 1–2 minutes until the garlic is pale gold. Add the crushed tomatoes, basil, 1 teaspoon salt, and pepper. Simmer gently 15 minutes, stirring occasionally, until slightly thickened. Meanwhile, heat the oven to 375°F (190°C).

Boil the shells in a large pot of salted water for 2 minutes less than the package time (usually 7–8 minutes). Drain gently, rinse with cool water, and lay them open-side down on an oiled tray so they don't stick together. Cook a few extra — some always tear.

In a bowl, mix the ricotta, squeezed spinach, egg, grated hard cheese, lemon zest, nutmeg, 80 g of the mozzarella, 3/4 teaspoon salt, and pepper until evenly combined. Taste before adding the egg if you want to check seasoning.

Spread two-thirds of the sauce over the bottom of a 23 x 33 cm baking dish. Fill each shell with about 2 tablespoons of filling and nestle them open-side up in a snug single layer. Spoon the remaining sauce over and between the shells.

Scatter the remaining 120 g mozzarella over the top. Cover with foil and bake at 375°F (190°C) for 20 minutes. Uncover and bake 10–15 minutes more until the cheese is bubbling and spotted brown. Rest 10 minutes before serving so the filling sets.