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Tomato Sauce Preparation:
Heat olive oil in a large skillet over medium heat. Add onion with a pinch of salt and cook until translucent, 10 minutes.
Add garlic and oregano and stir 1 min more.
Add the diced tomatoes with 1 ⁄4 cup water per can.
Add balsamic vinegar, salt and pepper. Let boil for 15 minutes, stirring occasionally.
To make the ricotta and spinach filling:
5. In a skillet, heat 1 ⁄2 tablespoons olive oil and sauté the spinach in batches.
6. Squeeze excess water from the spinach, chop and place in a bowl.
7. Cook the pasta shells until tender. Drain and place in cold water.
8. Mix the spinach with the ricotta, parmesan, garlic, basil, salt, pepper and nutmeg.
Assembly and cooking:
9. Preheat the oven to 180°C (356°F).
10. Fill each shell with the spinach and ricotta mixture.
11. Arrange the stuffed shells on the tomato sauce in a gratin dish. Sprinkle with a little mozzarella and parmesan.
12. Bake for 30 minutes uncovered.
13. Let cool slightly before serving. Top with fresh basil and extra parmesan
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Servings : 4
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