Ingredients:

  • 1 (12-ounce/340g) box jumbo pasta shells
  • 1 tablespoon/15ml olive oil
  • 1 teaspoon/5g salt, plus more for pasta water
  • 2 tablespoons/30ml olive oil
  • 1 medium yellow onion, finely chopped (about 1 cup/150g)
  • 2 cloves garlic, minced
  • 1 (28-ounce/794g) can crushed tomatoes
  • 1 (15-ounce/425g) can tomato sauce
  • 1 teaspoon/5g dried oregano
  • ½ teaspoon/2.5g dried basil
  • ¼ teaspoon/1.25g red pepper flakes (optional)
  • 1 teaspoon/5g salt
  • ½ teaspoon/2.5g black pepper
  • 1 tablespoon/15ml sugar (optional, to balance acidity)
  • 1 (15-ounce/425g) container ricotta cheese, whole milk or part-skim
  • 1 (10-ounce/283g) package frozen chopped spinach, thawed and squeezed dry very thoroughly
  • 1 large egg, lightly beaten
  • ½ cup/50g grated Parmesan cheese
  • ¼ cup/30g grated Pecorino Romano cheese (or more Parmesan)
  • 2 tablespoons/30g chopped fresh parsley
  • 1 clove garlic, minced
  • ¼ teaspoon/1.25g ground nutmeg
  • ¼ teaspoon/1.25g salt
  • ⅛ teaspoon/0.63g black pepper
  • ½ cup/50g shredded mozzarella cheese
  • Fresh basil leaves, for garnish (optional)

Instructions:

  1. Cook pasta shells according to package directions, but reduce cooking time by 2 minutes to ensure they are al dente (slightly firm). Drain, toss with olive oil to prevent sticking, and set aside to cool.
  2. Sauté onion and garlic in olive oil until softened. Add crushed tomatoes, tomato sauce, oregano, basil, red pepper flakes (if using), salt, pepper, and sugar (if using). Simmer for at least 15 minutes, stirring occasionally, to allow flavors to meld.
  3. In a large bowl, combine ricotta cheese, squeezed spinach, egg, Parmesan cheese, Pecorino Romano cheese (or more Parmesan), parsley, minced garlic, nutmeg, salt, and pepper. Mix well until thoroughly combined.
  4. Spread a thin layer of marinara sauce in the bottom of the baking dish. Stuff each cooked shell generously with the ricotta filling. Arrange the stuffed shells in the baking dish, seam-side up.
  5. Pour the remaining marinara sauce evenly over the stuffed shells. Sprinkle with mozzarella cheese. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the cheese is melted and bubbly and the sauce is heated through.
  6. Remove from the oven and let rest for a few minutes before serving. Garnish with fresh basil leaves, if desired.