Spinach Ricotta Stuffed Shells (Conchiglioni)

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Ingredients

2 tbsp olive oil
2 eschallots/shallots or 1 small onion (, finely chopped (Note 1))
4 garlic cloves (, finely minced)
1 bay leaf (, fresh (sub dried))
1/2 tsp each dried thyme and oregano
1/3 cup tomato paste
700g / 25 oz tomato passata (US: tomato sauce) ((Note 2))
1/3 cup Chardonnay or other dry white wine ((sub more stock))
4 cups vegetable stock/broth (, low sodium)
3/4 tsp salt
1 1/2 tsp white sugar
1/3 tsp black pepper
250g / 8 oz frozen chopped spinach (, thawed (Note 3))
500g / 1 lb ricotta (, full fat please (Note 4))
1/2 cup parmesan (, finely shredded)
1 cup shredded cheese ((Mozzarella, Colby, Cheddar, Tasty, Gruyere, Swiss, anything!))
1 egg
1 large garlic clove (, minced)
Grated fresh nutmeg (just a sprinkling) ( or 1/8 tsp nutmeg powder (optional))
3/4 tsp cooking / kosher salt
1/2 tsp black pepper
250g / 8 oz jumbo pasta shells (conchiglioni) ((Note 3))
1 1/2 cups shredded mozzarella
1/2 cup parmesan (, shredded)
Fresh basil and parmesan (, for garnish (optional))

407 g per serving

As published by RecipeTin Eats.

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