Ingredients:

  • 1 (12-ounce) box jumbo pasta shells (340g)
  • 1 tablespoon olive oil (15ml)
  • Salt, for pasta water
  • 1 tablespoon olive oil (15ml)
  • 1 medium yellow onion, finely chopped (150g)
  • 2 cloves garlic, minced (6g)
  • 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry (283g)
  • 1 (15-ounce) container ricotta cheese (425g)
  • 1/2 cup grated Parmesan cheese (50g)
  • 1/4 cup chopped fresh basil (6g)
  • 1 large egg, lightly beaten
  • 1/4 teaspoon ground nutmeg
  • Salt and black pepper to taste
  • 1 (28-ounce) can crushed tomatoes (794g)
  • 1 (15-ounce) can tomato sauce (425g)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 tablespoon olive oil (15ml)
  • 1/2 teaspoon sugar
  • Salt and black pepper to taste
  • 1/2 cup shredded mozzarella cheese (50g)
  • Additional grated Parmesan cheese

Instructions:

  1. Cook pasta shells according to package directions until al dente. Drain, rinse with cold water, and toss with olive oil to prevent sticking.
  2. Sauté onion and garlic in olive oil. Add crushed tomatoes, tomato sauce, oregano, basil, red pepper flakes (if using), sugar, salt, and pepper. Simmer for 15 minutes, stirring occasionally.
  3. Sauté onion and garlic in olive oil. Add the Spinach to the pan. Cook for five minutes to cook off any excess moisture. In a large bowl, combine ricotta cheese, Parmesan cheese, basil, egg, nutmeg, salt, pepper, and cooked spinach mixture. Mix well.
  4. Spread a thin layer of tomato sauce in the bottom of the baking dish. Stuff each shell with the ricotta mixture using a spoon or piping bag. Arrange stuffed shells in the baking dish.
  5. Pour remaining tomato sauce over the shells. Sprinkle with mozzarella cheese (if using) and additional Parmesan cheese. Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until bubbly and golden brown. This stuffed shells recipe is delicious.
  6. Let cool for 10 minutes before serving.