How to Make Classic Italian-American Stuffed Pasta Shells

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Carl

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 ½ cups (355ml) tomato sauce, such as Quick Tomato Sauce, Fresh Tomato Sauce, or Slow Cooked Tomato Sauce, divided

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