A comforting baked pasta dish featuring jumbo pasta shells filled with a rich mixture of ricotta, mozzarella, Parmesan, spinach, and herbs, all smothered in a flavorful San Marzano tomato sauce with Calabrian chili paste.
1. Heat olive oil over medium heat and sauté onion with salt and pepper for 3-4 minutes. Add garlic and cook for 30 seconds.
2. Stir in chopped spinach, season with salt, pepper, and lemon juice. Wilt for a couple of minutes, then remove from pan and squeeze out excess water. Set aside.
3. In the same pan, heat 1/4 cup olive oil over medium-low heat. Add sliced garlic, basil, and Calabrian chili paste. Stir gently for 1-2 minutes, being careful not to burn the garlic.
4. Add tomatoes, season with salt and pepper, and simmer on low (cover if needed).
5. Cook pasta shells to al dente, drain, and drizzle with olive oil to prevent sticking.
6. Preheat the oven to 350°F.
7. In a large bowl, mix ricotta, 6 oz (1.5 cups) mozzarella, 1 cup Parmesan, cooked spinach, salt, pepper, parsley, chiffonade basil, lemon zest, nutmeg, red pepper flakes, and egg until well combined.
8. Spread a thin layer of tomato sauce in a baking dish.
9. Stuff each pasta shell with 2-3 tbsp ricotta filling and arrange in the dish. Dollop any leftover filling in the dish.
10. Top with remaining tomato sauce, mozzarella, and Parmesan.
11. Cover with foil and bake at 350°F for 20 minutes. Remove foil and broil until golden and bubbly.
12. Garnish with parsley or basil and enjoy!
