Ingredients:
- 1 tablespoon olive oil (15 ml)
- 1 medium onion, chopped (approx. 1 cup) (150g)
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes (794g)
- 1 (15 ounce) can tomato sauce (425g)
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 1 (12 ounce) box jumbo pasta shells (about 340g)
- Salt for pasta water
- 15 ounces ricotta cheese (425g), whole milk or part-skim
- 10 ounces frozen spinach, thawed and squeezed dry (283g)
- 1 large egg, lightly beaten
- ½ cup grated Parmesan cheese (50g), plus more for topping
- ¼ cup chopped fresh parsley
- ¼ teaspoon ground nutmeg
- Salt and freshly ground black pepper to taste
- 1 cup shredded mozzarella cheese (100g)
Instructions:
- Prepare the Tomato Sauce: Sauté onion and garlic in olive oil. Add crushed tomatoes, tomato sauce, oregano, basil, red pepper flakes (if using), salt, and pepper. Simmer for at least 30 minutes, stirring occasionally, for the sauce to develop in flavor.
- Cook the Pasta Shells: Cook pasta shells according to package directions until al dente (slightly undercooked). Drain well and rinse with cold water to prevent sticking.
- Prepare the Ricotta Filling: In a large bowl, combine ricotta cheese, squeezed spinach, egg, Parmesan cheese, parsley, nutmeg, salt, and pepper. Mix well until fully combined.
- Stuff the Shells: Spoon the ricotta filling into each cooked pasta shell, filling them generously. These are the stuffed shells!
- Assemble and Bake: Spread a thin layer of tomato sauce in the baking dish. Arrange the stuffed shells in a single layer in the dish. Pour the remaining tomato sauce over the shells. Sprinkle with mozzarella cheese and additional Parmesan cheese. Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until the cheese is melted and bubbly and the sauce is heated through.
- Rest and Serve: Let the shells rest for 5-10 minutes before serving. This helps the filling set up slightly.