Ricotta Spinach Stuffed Shells

• Conchiglioni(250 g)
• Ricotta(375 g)
• Spinach(200 g)
• Parmesan(60 g)
• Mozzarella(150 g)
• Eggs(1)
• Garlic(3 cloves)
• Onion(1)
• Tomato sauce(700 g)
• Tomato paste(1 tbsp)
• Olive oil(2 tbsp)
• Dried Oregano(1 tsp)
• Nutmeg(¼ tsp)
• Salt(1½ tsp)
• Black pepper(¾ tsp)
• Fresh basil(10 g)optional

Method

1. 1

   Preheat the oven to 200°C. Finely chop the {Onion} and mince the {Garlic}.

   ~5 min

2. 2

   Bring a large pot of water to the boil. Cook the {Jumbo Pasta Shells} for 2 minutes less than the pack directions until just flexible, then drain and set aside to cool enough to handle.

   ~10 min

3. 3

   Meanwhile, heat {Olive oil} in a pan over medium heat. Cook the {Onion} for 4 minutes until softened, then stir in half the {Garlic} and cook for 1 minute. Add the {Spinach} and cook until wilted. Tip into a bowl and let it cool for a minute.

   ~7 min

4. 4

   Stir the remaining {Garlic}, {Tomato paste}, {Tomato sauce}, {Oregano}, 0.5 tsp of the {Salt}, and 0.25 tsp of the {Black pepper} into the same pan. Simmer for 5 minutes until slightly thickened.

   ~5 min

5. 5

   Squeeze any excess moisture from the spinach mixture, then mix with the {Ricotta}, {Parmesan}, {Eggs}, {Nutmeg}, 1 tsp of the remaining {Salt}, and 0.5 tsp of the remaining {Black pepper}. Spoon the filling into the cooked shells.

   ~6 min

6. 6

   Spread half the sauce in a baking dish, nestle in the stuffed shells, then spoon over the rest of the sauce. Scatter the {Mozzarella} on top and bake for 18 minutes until bubbling and lightly golden. Finish with the {Fresh basil} if using.

   ~18 min