Ingredients:

  • 1 pound (450g) jumbo pasta shells
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped (about ½ cup)
  • 2 cloves garlic, minced
  • 10 ounces (280g) fresh spinach, roughly chopped
  • 15 ounces (425g) ricotta cheese, preferably whole milk
  • ½ cup grated Parmesan cheese, plus more for topping
  • 1 large egg, lightly beaten
  • ¼ cup chopped fresh basil
  • ¼ cup chopped fresh parsley
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Pinch of nutmeg
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 28 ounces (800g) crushed tomatoes
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon red pepper flakes (optional)
  • ½ cup heavy cream
  • ¼ cup chopped fresh basil

Instructions:

  1. Cook the pasta shells according to package directions, until al dente. Drain and toss with olive oil and salt to prevent sticking.
  2. Sauté onion and garlic in olive oil until softened. Add spinach and cook until wilted. Drain excess liquid.
  3. In a large bowl, combine the cooked spinach mixture with ricotta cheese, Parmesan cheese, egg, basil, parsley, salt, pepper, and nutmeg. Mix well.
  4. Sauté garlic in olive oil until fragrant. Add crushed tomatoes, oregano, salt, and red pepper flakes (if using). Simmer for 15 minutes. Stir in heavy cream and basil.
  5. Spoon or pipe the ricotta-spinach mixture into each cooked pasta shell.
  6. Spread a thin layer of tomato sauce in the bottom of the baking dish. Arrange the stuffed shells in the dish. Pour the remaining sauce over the shells. Sprinkle with additional Parmesan cheese.
  7. Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until heated through and the cheese is melted and bubbly.
  8. Let cool slightly before serving.