Stuffed Shells

For the marinara, first thinly slice the garlic. In a large pot, heat the oil over medium heat. Add the garlic and cook 1 to 2 minutes, stirring often, until light golden brown. Add the tomatoes, basil, salt, black pepper, and red pepper flakes. Break up the tomatoes with a spoon as the sauce simmers. Simmer for about 15 minutes, or until the sauce thickens.

Heat the oven (with the oven rack in the middle) to 375°F.

For the pasta shells, bring a large pot of water to a boil. Add the pasta shells and cook for 7 minutes, or until very al dente. Drain the shells and pass under cold running water to cool. Shake out the excess water.

In a medium bowl, beat the egg. Stir in the ricotta, Parmesan, chopped spinach, basil, salt, black pepper, and crushed red pepper flakes. Spoon the mixture into a large zip top bag and seal. Snip off a small portion from one corner of the bag.

Spread 1½ cups of the marinara over the bottom of a large baking dish.

Pipe the ricotta mixture into each shell. Tightly nestle the shells in the sauce. Spoon the remaining sauce over the shells and sprinkle the tops with a little more Parmesan. Cover tightly with foil. Bake for about 30 minutes, or until the sauce is bubbling.

Serve topped with a little more Parmesan (if you like) and fresh basil leaves.