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1. Heat the oven to 190°C (375°F). Bring a large pot of water to a boil and salt it generously with some of the fine salt, until it tastes like mild seawater.
1.0 tsp Fine salt
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2. Cook the jumbo pasta shells for 2 minutes less than the package directions so they stay firm and al dente. Drain, toss gently with a little olive oil to prevent sticking, and spread on a tray to cool. Do not rinse.
24 pieces Jumbo pasta shells,
0.5 tbsp Olive oil
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3. Warm the remaining olive oil in a saucepan over medium-low heat. Add half the sliced garlic and cook 30 seconds until fragrant but not browned. Add the crushed tomatoes, oregano, red pepper flakes and a pinch of fine salt, then simmer 12 minutes until slightly thickened. Tear in the fresh basil and remove from the heat.
1.5 tbsp Olive oil,
2.5 clove Garlic,
1 can Crushed tomatoes,
1 tsp Dried oregano,
0.2 tsp Red pepper flakes,
0.2 cup Fresh basil,
0.3 tsp Fine salt
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4. Squeeze the thawed spinach in a clean towel until very dry. Mince the remaining garlic and combine it with the spinach, ricotta, egg, Parmigiano-Reggiano, nutmeg, lemon zest, remaining fine salt and black pepper. Stir until evenly mixed.
2.5 clove Garlic,
285 g Frozen chopped spinach, thawed,
2 cup Whole milk ricotta,
1 piece Egg,
0.8 cup Parmigiano-Reggiano, finely grated,
0.2 tsp Ground nutmeg,
1 tsp Lemon zest,
0.5 tsp Fine 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 in) baking dish. Spoon the filling generously into each shell and nestle them open side up in the sauce.
0.5 can Crushed tomatoes
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6. Spoon the remaining sauce over and around the shells, then scatter the mozzarella on top. Cover with foil and bake 20 minutes.
0.5 can Crushed tomatoes,
1.5 cup Shredded low-moisture mozzarella
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7. Remove the foil and bake another 10 to 15 minutes at 190°C (375°F) until the cheese is bubbling and lightly golden. Rest 5 minutes before serving. Leftovers keep covered in the fridge for up to 4 days and reheat well at 175°C (350°F).
