Ingredients:

  • 1 tablespoon olive oil (15ml)
  • 1 medium onion, chopped (approx. 1 cup / 150g)
  • 2 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes (794g)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Salt and freshly ground black pepper to taste
  • 1/4 cup water (60ml)
  • 1 pound Italian sausage, removed from casings (454g)
  • 1 (10 ounce) package frozen spinach, thawed and squeezed dry (283g)
  • 1 (15 ounce) container ricotta cheese (425g)
  • 1/2 cup grated Parmesan cheese (approx. 50g)
  • 1 large egg, lightly beaten
  • 1/4 teaspoon ground nutmeg
  • Salt and freshly ground black pepper to taste
  • 1 (12 ounce) package jumbo pasta shells (340g)
  • 1 cup shredded mozzarella cheese (approx. 100g)
  • Optional: Fresh basil leaves, for garnish

Instructions:

  1. Cook jumbo shells according to package directions, until al dente. Drain well and set aside.
  2. Heat olive oil in a skillet over medium heat. Sauté onion until softened. Add garlic and cook until fragrant. Stir in crushed tomatoes, oregano, basil, salt, pepper, and water. Bring to a simmer and cook for 15 minutes, stirring occasionally.
  3. Brown Italian sausage in the same skillet, breaking it up with a spoon. Drain off any excess fat.
  4. In a large mixing bowl, combine browned sausage, squeezed spinach, ricotta cheese, Parmesan cheese, egg, nutmeg, salt, and pepper. Mix well until everything is evenly distributed.
  5. Spread a thin layer of tomato sauce in the bottom of the baking dish. Stuff each cooked shell with the sausage and ricotta filling and arrange them in the dish.
  6. Pour remaining tomato sauce over the stuffed shells. Sprinkle with mozzarella cheese. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the cheese is melted and bubbly and the sauce is heated through.
  7. Let cool slightly before serving. Garnish with fresh basil leaves, if desired.