Ingredients:

  • 1 (12-ounce) package jumbo pasta shells (about 30 shells)
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 (28-ounce) can crushed tomatoes
  • 1 (15-ounce) can tomato sauce
  • 1 teaspoon dried oregano
  • ½ teaspoon dried basil
  • ½ teaspoon sugar
  • Salt and freshly ground black pepper to taste
  • 1 (15-ounce) container ricotta cheese, drained
  • 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
  • 1 large egg, lightly beaten
  • ½ cup grated Parmesan cheese
  • ¼ cup chopped fresh parsley
  • ¼ teaspoon ground nutmeg
  • Salt and freshly ground black pepper to taste
  • ½ cup grated mozzarella cheese

Instructions:

  1. Boil shells according to package directions until al dente. Drain and rinse with cold water.
  2. Sauté onion in olive oil until softened. Add garlic and cook until fragrant. Stir in crushed tomatoes, tomato sauce, oregano, basil, sugar, salt, and pepper. Simmer for 15-20 minutes, stirring occasionally.
  3. In a mixing bowl, combine ricotta cheese, squeezed spinach, egg, Parmesan cheese, parsley, nutmeg, salt, and pepper. Mix well.
  4. Spread a thin layer of marinara sauce in the baking dish. Stuff each shell with the ricotta mixture and arrange them in the dish, seam-side up.
  5. Spoon remaining marinara sauce over the shells. Sprinkle with mozzarella cheese. Bake in a preheated oven at 375°F (190°C) for 35-40 minutes, or until bubbly and the cheese is melted and lightly browned.
  6. Let the shells rest for 5-10 minutes before serving.