Creamy Ricotta Stuffed Shells Recipe: A Family Favourite!

Ingredients

• 1 (12-ounce) box jumbo pasta shells (340g)
• 1 tablespoon olive oil (15ml)
• Salt, for pasta water
• 1 medium yellow onion, finely chopped (150g)
• 2 cloves garlic, minced (6g)
• 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry (283g)
• 1 (15-ounce) container ricotta cheese (425g)
• 1/2 cup grated Parmesan cheese (50g)
• 1/4 cup chopped fresh basil (6g)
• 1 large egg, lightly beaten
• 1/4 teaspoon ground nutmeg
• Salt and black pepper to taste
• 1 (28-ounce) can crushed tomatoes (794g)
• 1 (15-ounce) can tomato sauce (425g)
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional)
• 1/2 teaspoon sugar
• 1/2 cup shredded mozzarella cheese (50g)
• Additional grated Parmesan cheese