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1. Heat the olive oil in a saucepan over medium heat. Cook the onion with a pinch of salt for 5 minutes until soft, then add half the garlic, the oregano and red pepper flakes and cook for 30 seconds until fragrant.
2 tbsp olive oil,
1 piece yellow onion, finely diced,
2 clove garlic,
1 tsp dried oregano,
0.2 tsp red pepper flakes,
2 tsp salt
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2. Add the crushed tomatoes and 1 tsp of the salt, then simmer gently for 15 minutes until slightly thickened. Stir in the fresh basil off the heat.
1 can crushed tomatoes,
0.2 cup fresh basil,
1 tsp salt
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3. Preheat the oven to 190°C (375°F). Boil the pasta shells in well-salted water for 2 minutes less than the package directions so they stay firm, then drain, toss gently with a drizzle of water to prevent sticking, and spread on a tray to cool. Do not rinse.
24 piece jumbo pasta shells
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4. Squeeze the thawed spinach firmly in a clean towel until very dry. Mix it with the ricotta, egg, Parmigiano-Reggiano, remaining garlic, nutmeg, black pepper and the remaining salt until well combined.
2 clove garlic,
300 g frozen chopped spinach, thawed,
2 cup whole-milk ricotta,
1 piece egg,
0.8 cup Parmigiano-Reggiano, finely grated,
0.2 tsp freshly grated nutmeg,
1 tsp salt,
0.5 tsp black pepper
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5. Spread about half of the tomato sauce over the bottom of a 23x33 cm (9x13 inch) baking dish. Spoon the filling generously into each shell and nestle them open side up in the sauce.
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6. Spoon the remaining sauce over the shells and scatter the mozzarella on top. Cover with foil and bake for 20 minutes.
1.5 cup low-moisture mozzarella, shredded
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7. Remove the foil and bake for 10 to 15 more minutes at 190°C (375°F) until the cheese is bubbling and lightly golden in spots. Rest for 5 minutes before serving, allowing 4 shells per person.
