Conchiglioni stuffed with spinach and ricotta

Small handful basil leaves, finely chopped (+ a little for garnish)
50 grams finely grated vegetarian Parmesan cheese (1 ⁄4 cup) (+ more for serving)
1 ⁄4 ​​teaspoon grated nutmeg
1 ⁄4 teaspoon sea salt
1 ⁄4 teaspoon ground black pepper
Instructions:
Tomato Sauce Preparation:
Heat olive oil in a large skillet over medium heat. Add onion with a pinch of salt and cook until translucent, 10 minutes.
Add garlic and oregano and stir 1 min more.

Add the diced tomatoes with 1 ⁄4 cup water per can.
Add balsamic vinegar, salt and pepper. Let boil for 15 minutes, stirring occasionally.
To make the ricotta and spinach filling:
5. In a skillet, heat 1 ⁄2 tablespoons olive oil and sauté the spinach in batches.
6. Squeeze excess water from the spinach, chop and place in a bowl.
7. Cook the pasta shells until tender. Drain and place in cold water.
8. Mix the spinach with the ricotta, parmesan, garlic, basil, salt, pepper and nutmeg.

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