Shells with spinach and meat filling

Ingredients:

Stuffed shells

• 220 g (20-24 pcs.) large pasta shells
• 1 tbsp extra-virgin olive oil + extra for drizzling over pasta
• 1 small onion, finely chopped
• 2 cloves garlic, crushed
• 220 g raw hot Italian sausage, casings removed
• 1 package (280g) frozen spinach, thawed and squeezed out
• 1 container (425 g) ricotta
• 2 tbsp. grated mozzarella
• 0.5 tbsp. grated parmesan
• 1/4 cup chopped fresh parsley

Sauce

• 2 tablespoons unsalted butter
• 1 clove garlic, minced
• 2 tbsp. premium flour
• 2 cups whole milk
• 0.5 cups heavy cream
• 1/3 tbsp. grated parmesan
• Freshly grated nutmeg
• 0.5 cup store-bought marinara sauce

Preparation:

1. Prepare stuffed shells:

   
   Bring a large pot of salted water to a boil. Add the pasta shells and cook until al dente, about 7 minutes. Drain and rinse the shells under cold water. Drizzle with olive oil and toss; set aside.
2. In a large nonstick skillet, heat the olive oil over medium-high heat. Add the onion and cook, stirring occasionally, until softened, about 4 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the sausage and cook, breaking it up with a wooden spoon, until browned, about 5 minutes. Add the spinach, 1/2 teaspoon of salt, and black pepper to taste and stir until heated through, another 2 minutes. Remove from heat and let cool completely.
3. In a bowl, combine the meat mixture, ricotta, 1 cup mozzarella, Parmesan, parsley, and 1 teaspoon salt. Fill each shell with about 2 tablespoons of filling; set aside.
4. Preheat oven to 175°C.

5. Prepare the cheese sauce:

   
   In a medium saucepan over medium heat, melt the butter and garlic. When the butter begins to foam, add the flour and whisk constantly until light golden, about 1 minute. Add the milk and cream, bring to a simmer, and cook, stirring constantly, until the sauce is thick enough to coat a spoon, 2-3 minutes. Remove from heat and stir in the Parmesan cheese, 1/4 teaspoon of salt, and nutmeg to taste.
6. Grease a 9x13-inch baking dish with olive oil and pour in about two-thirds of the cheese sauce; spread. Add the stuffed shells and top with the remaining cheese sauce. Cover the dish with foil and bake for 20 minutes. Then remove the foil, pour the marinara sauce over the shells, and sprinkle with the remaining 1 cup mozzarella; continue baking until the sauce is bubbly, another 15 to 20 minutes.