Spinach and Ricotta Stuffed Shells

Heat the oven to 190 C. Boil jumbo pasta shells in water seasoned with salt for 2 minutes less than the packet says. Drain and lay them out on an oiled tray so they do not stick.

Mix spinach, ricotta, egg, two thirds of mozzarella, garlic, salt, black pepper and nutmeg.

Spread half of marinara sauce in a 23 x 33 cm baking dish. Fill each of cooked shells with a heaped tablespoon of ricotta filling and set them in the dish, open side up. Spoon over the rest of the sauce and top with the remaining mozzarella.

Cover filled shells with foil and bake for 25 minutes, then uncover and bake until the cheese is golden and the filling is hot in the centre.

Rest baked shells for 5 minutes and scatter with basil.