Baked Cheese-Stuffed Shells

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Two 12-ounce boxes large shells

2 tablespoons extra-virgin olive oil

2 shallots, minced

2 garlic cloves, minced

One 10-ounce package chopped frozen spinach or Swiss chard, thawed and squeezed dry

2 pounds fresh ricotta cheese (4 cups)

1 pound fresh mozzarella, cut into 1/2-inch cubes

1/2 cup freshly grated Parmesan cheese

2 tablespoons chopped flat-leaf parsley

1/4 teaspoon freshly grated nutmeg

Salt and freshly ground pepper

1 large egg, lightly beaten

Spicy Tomato Sauce

1/2 cup pitted, sliced kalamata olives

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