Conchiglioni stuffed with spinach and ricotta

Ingredients :
For the tomato sauce:
1 tablespoon olive oil
1 medium brown onion (150 grams), finely chopped
2 garlic cloves, minced
1 tablespoon dried oregano
1 tablespoon balsamic vinegar
1 tablespoon tomato puree
1 ⁄4 teaspoon sea salt
1 ⁄4 teaspoon ground black pepper
2 cans (400 grams each) diced tomatoes
For the stuffed shells:
21 large pasta shells
1 ⁄2 tablespoon olive oil
200 grams fresh spinach (6 1/2 cups)
250 grams ricotta cheese (1 cup)
140 grams grated mozzarella (2 ⁄3 cups)
1 garlic clove, minced

Small handful basil leaves, finely chopped (+ a little for garnish)
50 grams finely grated vegetarian Parmesan cheese (1 ⁄4 cup) (+ more for serving)
1 ⁄4 ​​teaspoon grated nutmeg
1 ⁄4 teaspoon sea salt
1 ⁄4 teaspoon ground black pepper
Instructions:

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