Ingredients:

  • 2 large red bell peppers (about 1 lb / 450g)
  • 2 tablespoons olive oil (30 ml)
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 (28 ounce / 794g) can crushed tomatoes
  • 1/4 cup fresh basil, chopped (about 15g)
  • Salt and freshly ground black pepper to taste
  • 1 (12 ounce / 340g) package jumbo pasta shells
  • 1 tablespoon olive oil (15 ml)
  • 1/2 cup yellow onion, finely chopped (about 75g)
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 10 ounces (283g) fresh spinach, chopped
  • 1 (15 ounce / 425g) container ricotta cheese, whole milk
  • 1/2 cup grated Parmesan cheese (about 50g), plus more for topping
  • 1 large egg, lightly beaten
  • 1/4 teaspoon ground nutmeg
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Preheat oven, roast peppers until blackened, then steam in a sealed bag (or bowl covered tightly with plastic wrap) to loosen skin. Peel, seed, and roughly chop.
  2. Sauté garlic and red pepper flakes in olive oil. Add roasted peppers and crushed tomatoes. Simmer, then stir in basil. Season with salt and pepper.
  3. Cook shells according to package directions until al dente. Drain and set aside. Drizzle with olive oil to prevent sticking.
  4. Sauté onion and garlic in olive oil. Add spinach and cook until wilted. Drain excess liquid.
  5. In a large bowl, combine cooked spinach mixture with ricotta, Parmesan, egg, nutmeg, salt, and pepper.
  6. Spoon the spinach and ricotta mixture into each cooked shell.
  7. Spread a thin layer of red pepper sauce in the baking dish. Arrange stuffed shells on top. Cover with remaining sauce and sprinkle with extra Parmesan. Bake until bubbly and heated through.