2tablespoonsfreshly grated parmesan cheese for topping10 grams
pinch of salt
pinch of nutmeg
24large pasta shells
FOR THE SAUCE
2 1/2cupstomato puree680 gram bottle
1/2inonion cut half
2tablespoonsolive oil26 grams
1/2teaspoonsalt2 1/2 grams
1 1/2cupswater345 grams
1/4cupwhole cream60 grams
Pre-heat oven to 350° (180° celsius)
Start the sauce first, in a medium pot add olive oil, tomato puree, onion, carrot, water, salt and basil leaves (cut in half), stir and cook on medium heat, half covered till thickened, for approximately 30 minutes, stirring occasionally, once thickened add the cream, stir to combine and cook for about 1 minute, turn off heat.
Cook pasta shells in boiling salted water till al dente. Drain and set aside.
While sauce is cooking, in boiling salted water (1 inch of water (2 1/2 centimeters) cook spinach till very tender, drain, and let cool, once the spinach is cool, squeeze out excess moisture, then finely chop the spinach. Place cut spinach in a medium size bowl, add ricotta, egg, pinch of salt and nutmeg and then the parmesan cheese, mix gently together.
In a medium size baking pan spread 1 1/2 to 2 ladles of sauce on the bottom, fill shells with ricotta mixture (I used about a heaping teaspoon and a bit per shell) and place in pan,( the mixture fills 24 shells and they fit perfectly in the pan, I used a an 11x7 " (28x18 cent.)). Top the shells with sauce, but don't cover completely, then sprinkle with the 2 tablespoons of parmesan cheese (or more or less, how desired), bake in pre-heated oven for 20 minutes. Serve immediately and Enjoy!
Stuffed pasta shells https://anitalianinmykitchen.com/stuffed-pasta-shells/