Ingredients
Instructions
- Start with the tomato sauce: Heat 2 tablespoons of olive oil in a saucepan. Add the finely chopped onion, shallot, garlic, and carrot, and sauté until soft and translucent.
- Add the canned tomato sauce, tomato paste, and water to the pan. Season with salt, pepper, add the bay leaf, thyme, and lemon zest. Simmer gently for about 1 hour.
- Meanwhile, cook the conchiglie pasta for 2-3 minutes less than the package instructions suggest. Rinse with cold water to stop the cooking process and set aside.
- For the spinach filling: Heat 1 tablespoon of olive oil in a large skillet. Add the spinach and one minced garlic clove, season with salt and pepper. Cover and cook until wilted (you may need to add the spinach in batches as it reduces in volume).
- Once the spinach is cooked, drain it thoroughly in a sieve, pressing out as much moisture as possible. Chop finely.
- In a mixing bowl, combine the ricotta, chopped spinach, three-quarters of the grated pecorino or parmesan, and the egg. Mix well and adjust seasoning, being generous with the black pepper.
- Preheat the oven to 180°C (350°F).
- Spread the tomato sauce on the bottom of a baking dish. Sprinkle some of the grated cheese over the sauce.
- Fill each pasta shell with the spinach and ricotta mixture using a teaspoon, and arrange them in the baking dish on top of the sauce.
- Once all shells are filled, sprinkle with pine nuts, the remaining cheese, and drizzle with 1 tablespoon of olive oil.
- Bake for 25-30 minutes until golden and bubbling.
- Let rest for 5 minutes before serving.
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