Heat the empty oven to 375 degrees Fahrenheit (190°C).
Place the low-carb pasta shells on a medium flame and cook them as mentioned in the nutritional facts.
Strain them well and keep away.
Mix garlic, mozzarella, salt, egg, Italian seasoning, nutmeg, pepper, parmesan, and ricotta in a big bowl till they are smooth.
Distribute one cup of marinara sauce in the base of the baking dish (nine by thirteen inches).
By using a small ice scoop or spoon, stuff each shell properly with the cheese batter.
Place the filled shells in the baking dish and set it properly.
Distribute the leftover marinara sauce on the shells.
If you want, garnish it with more Parmesan and mozzarella.
Cover it with aluminum foil.
Insert it in the oven to bake for almost twenty minutes.
Then take out the foil and leave it to bake for more ten to fifteen minutes.
Till the cheese gets bubbly and brown.
Before serving, garnish it with some parsley and fresh basil.