Spinach and Cheese Stuffed Shells

From the garden

• 10 oz fresh spinach
• 3 cloves garlic, minced, divided between filling and sauce
• ¼ cup fresh basil, torn (optional)

From the pantry

• 20 jumbo pasta shells — plus a few extra in case of tearing
• 8 oz cream cheese, softened
• 2 cups shredded mozzarella — divided
• ¾ cup grated parmesan — divided
• 1 egg
• 1 can crushed canned tomatoes — 28-oz can
• 2 tbsp olive oil
• 1 tsp dried oregano
• salt — to taste
• black pepper

1. Boil the shells in well-salted water until just shy of al dente — they finish in the oven — then drain and lay them out separately so they don't stick.
2. Wilt the spinach in a dry skillet over medium heat, 2–3 minutes, then cool, squeeze it hard in a towel until no more liquid comes out, and chop. Wet spinach makes a watery filling, so squeeze more than seems polite.
3. Make a quick sauce: warm the olive oil with a third of the garlic 30 seconds, add the crushed tomatoes, oregano, and a pinch of salt, and simmer 10 minutes until slightly thickened.
4. Stir the filling together: cream cheese, half the mozzarella, half the parmesan, the egg, remaining garlic, chopped spinach, salt, and pepper.
5. Spread most of the sauce in a 9x13 baking dish, fill each shell with a heaping spoonful, and nestle them open-side up. Spoon the remaining sauce between the shells and top with the remaining mozzarella and parmesan.
6. Bake at 375°F, covered with foil, 25 minutes, then uncovered 10 minutes more until bubbling and browned in spots. Rest 5 minutes and scatter with basil.