# 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 It:
01 - Preheat the oven to 350°F.
02 - Boil salted water in a large pot and cook jumbo pasta shells until al dente, approximately 2 minutes less than package instructions. Drain and arrange shells on a tray to prevent sticking.
03 - In a mixing bowl, combine ricotta, squeezed spinach, Parmesan, egg, minced garlic, nutmeg, salt, and black pepper. Stir until smooth and uniform.
04 - Heat olive oil in a saucepan over medium heat. Sauté finely chopped onion for about 3 minutes until soft. Add minced garlic and cook for 1 minute. Incorporate tomato passata, oregano, basil, salt, and pepper. Simmer gently for 10 to 15 minutes.
05 - Spread half of the tomato sauce evenly over 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 neatly in the baking dish.
07 - Pour the remaining tomato sauce over the stuffed shells, ensuring even coverage.
08 - Sprinkle shredded mozzarella and remaining Parmesan cheese evenly atop the sauce-covered shells.
09 - Cover the baking dish with foil and bake in the preheated oven for 25 minutes.
10 - Remove the foil and bake for an additional 10 to 15 minutes until the cheese is golden and bubbling.
11 - Allow the dish to rest for 5 minutes before serving to let flavors meld.
