Ingredients

For the Tomato Sauce:

• 1 tbsp olive oil
• 1 medium brown onion, finely chopped (about 150g)
• 2 garlic cloves, minced
• 1 tbsp dried oregano
• 1 tbsp balsamic vinegar
• 1 tbsp tomato paste
• ¼ tsp sea salt
• ¼ tsp cracked black pepper
• 2 cans (14.5 oz each) diced tomatoes (400g)

For the Stuffed Shells:

• 21 large pasta shells
• ½ tbsp olive oil
• 6 ½ cups fresh spinach (200g)
• 1 cup ricotta cheese (1 x 250g tub)
• ⅔ cup grated mozzarella (1 x 140g ball)
• 1 garlic clove, minced
• Small handful of fresh basil leaves, chopped (plus more for garnish)
• ¼ cup vegetarian Parmesan cheese, finely grated (50g) (plus more for serving)
• ¼ tsp grated nutmeg
• ¼ tsp sea salt
• ¼ tsp cracked black pepper

Instructions

Tomato Sauce:

1. Heat olive oil in a large skillet or saucepan over medium heat. Add the chopped onion and a pinch of sea salt. Cook for about 10 minutes until the onion becomes translucent and slightly tender.
2. Add the minced garlic and dried oregano. Stir for 1 minute, allowing the garlic to release its aroma.
3. Pour in the diced tomatoes, then add ¼ cup of water to each can and swirl to loosen any remaining tomato. Pour this into the pan as well.
4. Stir in balsamic vinegar, salt, and black pepper. Reduce the heat to low and let the sauce simmer for about 15 minutes, stirring occasionally, until slightly reduced.

Spinach and Ricotta Filling:

1. Heat half a tablespoon of olive oil in a skillet. Add half of the spinach and stir until it wilts, then add the remaining spinach. Stir until all the spinach has wilted.
2. Remove from heat and let the spinach cool slightly. Once cool, squeeze out any excess moisture and roughly chop it. Transfer the chopped spinach to a large mixing bowl.
3. Cook the pasta shells in a large pot of well-salted water according to package instructions, but cook them for 5 minutes less than the recommended time. Drain and rinse under cold water to stop the cooking process.
4. In the same mixing bowl, combine the ricotta, grated mozzarella, minced garlic, chopped basil, and salt and pepper. Mix well.

Assembly and Baking:

1. Preheat the oven to 356°F (180°C).
2. Carefully stuff each pasta shell with about two teaspoons of the spinach and ricotta filling. Place the stuffed shells into a baking dish with a layer of the tomato sauce on the bottom.
3. Sprinkle the stuffed shells with grated mozzarella and a little more grated Parmesan.
4. Bake uncovered for 30 minutes until the cheese is melted and bubbly.
5. Remove from the oven and let it cool for a few minutes before serving. Garnish with extra Parmesan and fresh basil leaves.

Notes:

• Pasta Shells: Use large shells, cooking them for 5 minutes less than the package instructions. After cooking, drain and rinse under cold water to make them easier to handle.
• Spinach: Fresh spinach is ideal, but frozen spinach can be used. If using frozen, thaw and squeeze out the excess moisture.
• Ricotta: Choose good-quality ricotta for the best texture and flavor.
• Storage: Leftovers can be stored in the fridge for up to 3 days. Reheat in the microwave.
• Freezing: Freeze this dish uncooked. Cover tightly, cool, label, and freeze for up to 3 months. To cook from frozen, bake at 392°F (200°C) covered for 30 minutes, then uncover and bake for another 5-10 minutes.

Nutrition