Spinach-and-Cheese-Stuffed Shells

Ingredients

For the tomato sauce:

• 3 tablespoons extra virgin olive oil
• 4 large garlic cloves, minced
• 1 cup grated yellow or Vidalia onions
• One 6-ounce can tomato paste
• 1/2 cup red wine
• One 28-ounce can whole tomatoes, preferably San Marzano
• 1/2 teaspoon dried oregano
• Pinch of sea salt, more to taste

For the shells:

• 1 pound jumbo pasta shells
• 2 teaspoons sea salt
• 1 pound mozzarella
• 1 pound ricotta cheese
• 2 cups freshly grated Parmigiano-Reggiano cheese, divided use
• 1 cup cooked spinach, well chopped
• 2 tablespoons extra virgin olive oil, plus more for baking 
• 1 egg, beaten
• 1/2 teaspoon dried oregano
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon freshly ground black pepper

Directions

Step 1

Make the sauce: Heat a large saucepan. When hot, add the olive oil, garlic, and onions, and sauté until soft but not browned. Push the vegetables to the outside of the pan and add the tomato paste in the center. Sauté the paste until it browns, to release its flavors. Deglaze the pan with the red wine, then add the tomatoes, oregano, and salt. Use a potato masher to gently crush the tomatoes. Simmer for 20 minutes (or more) while you prepare the shells. 

Step 2

Make the stuffed shells: Bring a large pot of water to a rapid boil and add the shells and the salt. Cook according to package directions for al dente (don’t overcook, as the shells will soften more in the oven). 

Step 3

While the shells are boiling, line a rimmed sheet pan with parchment paper and set aside. Preheat your oven to 375°F. Cut the mozzarella into small cubes. Place the cubes in a large bowl along with the ricotta, 1 cup grated Parmigiano-Reggiano, spinach, olive oil, egg, oregano, nutmeg, and black pepper; mix thoroughly. 

Step 4

Drain the shells, place them on the prepared sheet pan, and use a small spoon to stuff them with the spinach-cheese mixture. Lightly coat a large round or rectangular baking dish with olive oil and add three-quarters of the sauce; use an offset spatula to spread it out evenly. 

Step 5

Place the filled shells in the baking dish in a festive pattern, brush the tops of the shells lightly with olive oil, and cover with the rest of the Parmigiano-Reggiano. Bake for 30 minutes or until the cheese topping is thoroughly melted and slightly browned. Serve with the rest of the tomato sauce on the side.