24 jumbo pasta shells
1 454 g container ricotta, full fat
1 pkg frozen spinach [10 oz — 280g]
1/3 c. grated parmesan
1 tsp salt
1/8 - 1/4 tsp pepper
1/8 tsp nutmeg [optional]
[700 g] tomato sauce, such as the one i suggest here or here.
cook the pasta shells for only 10 minutes in boiling salted water. drain carefully and run cold water over shells. set aside to finish draining completely. cover so they do not dry out.
while the pasta is cooking, cook the spinach according to the directions and drain extremely well. chopped the spinach further if needed. often it is stringy when using frozen. you can use fresh also and cook it but the frozen is more convenient.
in a large bowl, combine the ricotta with the egg and seasonings. add the parmesan and the spinach and mix well. you can also add 1/2 c. grated mozzarella to the ricotta mix as i sometimes do.
in a large pyrex, add a layer of the sauce to cover the bottom of the baking dish.
separate the filling into equal portions [or just stuff as you go] and fill the shells. it should be about a heaping tablespoon of ricotta mix per shell.
place these in the pyrex on top of the sauce and then cover the shells with more sauce & extra parmesan [or a little mozzarella]. the shells should not be swimming in the sauce, however. don't go crazy adding too much!
bake this without covering at 350 F for ~ 30 minutes.
serve with grated cheese such as asiago or more parmesan.