# What You’ll Need:
→ Pasta
01 - 20 jumbo pasta shells
02 - Salt for boiling water
→ Filling
03 - 14 oz ricotta cheese
04 - 9 oz frozen spinach, thawed and squeezed dry (or 10.5 oz fresh spinach, wilted and chopped)
05 - 1/2 cup grated Parmesan cheese
06 - 1 large egg
07 - 1 garlic clove, minced
08 - 1/2 teaspoon ground nutmeg
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
→ Tomato Sauce
11 - 24 oz tomato passata or crushed tomatoes
12 - 1 small onion, finely chopped
13 - 2 garlic cloves, minced
14 - 2 tablespoons olive oil
15 - 1 teaspoon dried oregano
16 - 1/2 teaspoon dried basil
17 - Salt and pepper to taste
→ Topping
18 - 1 cup shredded mozzarella cheese
19 - 1/4 cup grated Parmesan cheese
# How to Prepare:
01 - Set the oven temperature to 350°F.
02 - Boil salted water in a large pot. Cook jumbo pasta shells until just al dente, approximately two minutes less than package instructions. Drain and place on a tray to prevent sticking.
03 - In a mixing bowl, combine ricotta cheese, spinach, grated Parmesan, egg, minced garlic, ground nutmeg, salt, and black pepper. Mix thoroughly until smooth.
04 - Heat olive oil in a saucepan over medium heat. Sauté finely chopped onion for about 3 minutes until softened. Add minced garlic and cook for 1 more minute. Stir in tomato passata, dried oregano, dried basil, salt, and pepper. Simmer gently for 10 to 15 minutes.
05 - Spread half of the tomato sauce evenly on the bottom of a large baking dish.
06 - Fill each cooked shell with 1.5 to 2 tablespoons of the ricotta and spinach mixture. Arrange the stuffed shells in the baking dish over the tomato sauce.
07 - Pour the remaining tomato sauce evenly over the shells. Sprinkle shredded mozzarella and grated Parmesan cheese on top.
08 - Cover the dish with foil and bake for 25 minutes. Remove foil and continue baking for an additional 10 to 15 minutes until the cheese is melted, bubbling, and golden.
09 - Allow the baked shells to rest for 5 minutes before serving.
