Large Pasta Shells with Spinach Filling

Cook pasta shells in boiling salted water until al dente, drain, place on a large kitchen towel to drain again. Preheat the oven to 180°C (approximately 350°)

Rinse spinach, trim, cook briefly in boiling salted water until wilted and drain. Chop wilted spinach on a cutting board and press against a sieve to remove liquid.

Peel onion, chop finely and fry in 1 tablespoon butter in a pan. Add spinach and briefly sauté. Remove from heat and mix with ricotta and season with Parmesan, salt, pepper and nutmeg.

Line the bottom of a baking dish with 5-6 tablespoons pureed tomato. Fill pasta shells with spinach and ricotta mixture and place pasta in the baking dish. Drain mozzarella, finely chop and sprinkle over the pasta shells.