1. 1

   Step 1

   Preheat the oven to 200°C.

2. 2

   Step 2

   Heat 30 ml olive oil in a pot. Sauté 2 shallots, 4 garlic cloves, 1 bay leaf, 2.5 ml thyme, and 2.5 ml oregano for 4 minutes.

   Timer 4 min
3. 3

   Step 3

   Stir in 80 g tomato paste and cook for 1 minute.

   Timer 1 min
4. 4

   Step 4

   Add 80 ml white wine, increase heat, and simmer for 2 minutes until reduced.

   Timer 2 min
5. 5

   Step 5

   Pour in 700 g passata, 1 l stock, 1.5 tsp sugar, 0.75 tsp salt, and 0.3 tsp pepper. Simmer uncovered for 20 minutes.

   Timer 20 min
6. 6

   Step 6

   Thaw 250 g spinach and squeeze out all excess water thoroughly.

7. 7

   Step 7

   Combine spinach, 500 g ricotta, 50 g parmesan, 100 g shredded cheese, 1 egg, 1 garlic clove, nutmeg, 0.75 tsp salt, and 0.5 tsp pepper in a bowl. Mix well.

8. 8

   Step 8

   Pour the hot tomato sauce into a 23x33 cm baking dish.

9. 9

   Step 9

   Stuff the 250 g raw jumbo pasta shells generously with the spinach-ricotta mixture.

10. 10

    Step 10

    Arrange the stuffed shells in the baking dish, ensuring most are submerged in the sauce.

11. 11

    Step 11

    Cover the dish with foil or a baking tray and bake for 70 minutes.

    Timer 70 min
12. 12

    Step 12

    Remove cover, check if pasta is al dente. Sprinkle with 150 g mozzarella and 50 g parmesan.

13. 13

    Step 13

    Bake uncovered for another 15 minutes until the cheese is melted and golden.

    Timer 15 min

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