Ingredients:

  • 3 Tbsp (45 ml) Extra Virgin Olive Oil
  • 1 medium Yellow Onion, finely diced
  • 3 cloves Garlic, minced
  • 2 x 680g jars high-quality Tomato Passata (or crushed tomatoes)
  • 1 Tbsp (15 ml) Balsamic Vinegar
  • 1 tsp (5 g) Dried Oregano
  • ½ tsp (2.5 g) Red Pepper Flakes (optional)
  • 1 tsp Fine Sea Salt, plus more to taste (for sauce)
  • ½ tsp Freshly Ground Black Pepper (for sauce)
  • ½ cup (120 ml) Water (or red wine)
  • 1 box (450 g / 1 lb) Jumbo Shells (Conchiglioni)
  • Plenty of Salt (for pasta water)
  • 1 kg (35 oz) Full-Fat Ricotta Cheese, thoroughly drained
  • 1 large Egg, lightly beaten
  • 2 cups (230 g) Shredded Low-Moisture Mozzarella Cheese (divided)
  • ½ cup (50 g) Grated Parmesan Cheese
  • 1 cup (240 ml) Frozen Chopped Spinach, thawed and squeezed bone dry
  • ¼ cup (15 g) Fresh Parsley, chopped
  • 1 tsp (5 g) Fine Sea Salt (for filling)
  • ½ tsp (2.5 g) Freshly Ground Black Pepper (for filling)
  • ¼ tsp (1 g) Freshly Grated Nutmeg

Instructions:

  1. Sauté Aromatics: Heat olive oil in a Dutch oven over medium heat. Add diced onion and sauté until softened (5-7 minutes). Add garlic and red pepper flakes (if using) and cook for 1 minute until fragrant.
  2. Simmer the Sauce: Pour in the tomato passata, balsamic vinegar, oregano, salt, pepper, and water/wine. Bring to a gentle simmer, then reduce heat to low and cover. Allow the sauce to simmer gently for at least 20 minutes to deepen the flavour. Stir occasionally.
  3. Cook Shells: Bring a large pot of heavily salted water to a rolling boil. Add the jumbo shells and cook al dente (firm enough to handle), according to package directions (typically 8-10 minutes).
  4. Drain and Cool: Drain the shells immediately and rinse briefly with cool water to stop the cooking process. Drizzle lightly with olive oil to prevent sticking, and set aside on a sheet tray to cool fully.
  5. Mixing the Filling: In a large mixing bowl, combine the drained ricotta, 1 cup of mozzarella (reserving 1 cup for topping), parmesan, egg, thawed spinach, and chopped parsley. Add the salt, pepper, and the crucial grated nutmeg. Mix until homogenous. Transfer the mixture into a piping bag or a freezer bag with the corner snipped off.
  6. Preheat and Base Layer: Preheat the oven to 190°C / 375°F. Pour approximately one-third of the tomato sauce into the bottom of a 9x13 baking dish, spreading evenly.
  7. Stuff the Shells: Take each cooked shell and gently pipe or spoon a generous amount of filling inside. Arrange the stuffed shells tightly, open side up if possible, in the prepared baking dish.
  8. Assembly and Baking: Pour the remaining sauce evenly over the shells. Sprinkle the remaining 1 cup of shredded mozzarella and a final dusting of parmesan over the top. Cover the dish tightly with aluminium foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted, bubbly, and golden brown.
  9. Rest and Serve: Remove from the oven and let the Baked Stuffed Shells rest for 10 minutes before serving. Garnish with fresh basil or parsley.