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1
Place the frozen spinach on a plate and defrost in the microwave on HIGH for 6 minutes.
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2
Wring the spinach dry in a clean towel.
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3
While the spinach is in the microwave, preheat the oven to 425u00b0 and, in a large covered pot, bring the water to a boil for the shells.
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4
Salt the boiling water and cook the shells for 6-7 minutes; they should still be firm at the center; drain.
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5
Drizzle them with oil and set aside in a shallow baking dish.
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6
While the pasta is working, brown the meat over medium to med-high heat in 1 tablespoon oil.
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7
Add the chopped garlic and onions to the meat; season with salt, pepper, and nutmeg; and cook the mixture for 5 minutes more.
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8
Transfer the meat to a bowl; add the spinach and mix them together.
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9
Add the egg, bread crumbs, and half the cheese and combine.
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10
Fill the shells with the meat mixture and sprinkle the rest of the cheese on top, then bake for 11-12 minutes to set the filling in the shells and crisp the pasta at the edges.
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11
While the shells bake, heat the remaining tablespoon oil in a small pot over low heat with the halved garlic clove and cook for 3-4 minutes.
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12
Remove the garlic, add the red pepper flakes, and cook for a minute more, then stir in the tomato sauce and simmer for 5 minutes.
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13
Stir in the basil.
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14
Pour 1/2 cup of sauce on each dinner plate and top it with 4 shells.
