Classic Italian American Stuffed Shells With Ricotta and Spinach Recipe

Ingredients

• 6 ounces dry jumbo pasta shells (about 25 shells; see note)
• Kosher salt
• Extra-virgin olive oil, for drizzling and greasing the baking dish
• 10 ounces (280g) tender fresh greens, such as arugula, spinach, or a combination
• 1 pound (450g) good quality ricotta, such as Calabro or from a local Italian dairy
• 12 ounces (340g) fresh or low-moisture mozzarella, shredded, divided (see note)
• 2 ounces (55g) grated Parmigiano-Reggiano cheese, divided
• 1 medium clove garlic, minced
• Pinch freshly grated nutmeg
• Freshly ground black pepper
• 1 1/2 cups (355ml) tomato sauce, such as Quick Tomato Sauce, Fresh Tomato Sauce, or Slow Cooked Tomato Sauce, divided

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