Stuffed Pasta Shells

The best baked stuffed pasta shells, a ricotta filling and a delicious creamy tomato sauce.

1 cup (250 grams) ricotta (if ricotta is really watery, drain in sieve for an hour)
4 1/2 cups (150 grams) fresh spinach (before cooked)
1/4 cup + 2 tablespoons (40 grams) freshly grated parmesan cheese,
2 tablespoons (10 grams) freshly grated parmesan cheese for topping
1 egg
pinch of salt
pinch of nutmeg
24 large pasta shells

FOR THE SAUCE:
2 1/2 cups (680 gram bottle) tomato puree
1/2 onion cut in half
1 carrot quartered
2 tablespoons (26 grams) olive oil
1/2 teaspoon (2 1/2 grams) salt
2-3 fresh basil leaves
1 1/2 cups (345 grams) water
1/4 cup (60 grams) whole cream

View the full recipe at An Italian in my Kitchen →