Spinach Ricotta Stuffed Shells (Conchiglioni) | want to try | Umami

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)