Stuffed Shell Pasta with Ricotta and Spinach

Boil the shell pasta in a large pot of salted water (3-5 minutes; this may vary depending on the brand, the pasta should cook until it is almost al dente, as it will continue to cook in the oven). Then drain the water and set the pasta aside to cool while you prepare the filling.

Preheat the oven to 180°C and lightly grease an ovenproof casserole dish with oil. You can also use two half-size casserole dishes or one half-size casserole dish and a cast-iron pan.

Heat the oil in a medium frying pan and saute the onions and garlic until translucent and slightly brown (about 3-4 minutes). Then put everything in a large bowl.

If you use frozen spinach, make sure that it is completely thawed. Then you need to squeeze out the remaining liquid. If you use fresh spinach, blanch the spinach in steam until it is wilted. Then rinse it under cold water and squeeze out the remaining water. Then cut it into small pieces. Add the spinach, ricotta cheese, parmesan cheese, parsley, chili flakes and pine nuts to the bowl with the onions. Then season with salt and pepper and stir well.

Spoon the spinach-ricotta filling into the shell pasta.

Put the tomato paste, tomato passata and broth in a bowl and mix. Then spread the sauce in the prepared baking dish. Then place the stuffed pasta in the sauce in the baking dish. Now spread half of the Parmesan cheese over it

Cover the baking dish with aluminum foil or an ovenproof lid and place in the preheated oven and bake until the pasta is tender (about 30 minutes). Then remove the foil and bake for another 10 minutes. Now remove from the oven and let cool for a few minutes before sprinkling the remaining parmesan cheese on top.