Stuffed Shells Recipe with Meat for 7 Servings - EPPYC

Ingredients

• 12 oz jumbo pasta shells
• 1 lb 90/10 lean ground beef
• 24 oz premium marinara sauce
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 15 oz whole milk ricotta cheese
• 10 oz frozen spinach, thawed and squeezed bone-dry
• 2 cups shredded low-moisture mozzarella cheese, divided
• 1/2 cup grated parmesan cheese
• 1 large egg, lightly beaten
• 1/4 tsp ground nutmeg
• 1 tbsp kosher salt
• 1/4 tsp freshly cracked black pepper