# What You'll Need:
→ Pasta
01 - 20 jumbo pasta shells (conchiglioni)
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 Make:
01 - Preheat the oven to 350°F.
02 - Boil salted water in a large pot and cook the jumbo shells until al dente, about 2 minutes less than package directions. Drain and arrange on a tray to prevent sticking.
03 - In a mixing bowl, combine ricotta, drained spinach, Parmesan, egg, minced garlic, nutmeg, salt, and pepper. Stir until smooth and set aside.
04 - Heat olive oil in a saucepan over medium heat. Sauté onion until soft, about 3 minutes. Add garlic and cook 1 minute more. Add tomato passata, oregano, basil, salt, and pepper. Simmer gently for 10 to 15 minutes.
05 - Spread half of the tomato sauce in the bottom of a large baking dish.
06 - Fill each pasta shell with 1.5 to 2 tablespoons of the ricotta-spinach mixture and arrange them in the baking dish.
07 - Spoon the remaining tomato sauce evenly over the stuffed shells.
08 - Sprinkle shredded mozzarella and remaining Parmesan cheese evenly over the top.
09 - Cover with foil and bake for 25 minutes.
10 - Remove foil and bake for an additional 10 to 15 minutes until cheese is bubbling and golden brown.
11 - Allow to rest for 5 minutes before serving.
