Ricotta and Spinach Stuffed Pasta Shells in a Rosé Sauce

Ingredients

• Rosé Sauce

  • 2 garlic cloves, chopped
  • 2 tbsp (30 ml) olive oil
  • 2 ½ cups (625 ml) strained tomatoes
  • ½ cup (125 ml) vegetable broth
  • 1 bay leaf
  • 1 basil sprig
  • ½ cup (125 ml) 15% cooking cream or 35% cream

• Pasta Shells

  • 24 jumbo pasta shells
  • 1 onion, finely chopped
  • 1 tbsp (15 ml) olive oil
  • 12 cups (300 g) baby spinach
  • 1 container (475 g) ricotta cheese
  • 1 cup (70 g) Parmesan cheese, freshly grated
  • 1 pinch ground nutmeg