For the tomato sauce:

• 1 tablespoon olive oil
• 1 medium brown onion (150g) finely chopped
• 2 cloves of garlic minced
• 1 tablespoon dried oregano
• 1 tablespoon balsamic vinegar
• 1 tablespoon tomato puree (paste)
• 1/4 teaspoon sea salt
• 1/4 teaspoon cracked black pepper
• 2 14.5 oz can of diced/chopped tomatoes (400g)

For the stuffed shells:

• 21 large pasta shells
• 1/2 tablespoon olive oil
• 6 1/2 packed cups of spinach (200g)
• 1 cup of ricotta (1 x 250g tub)
• 2/3 cup of grated mozzarella (1 x140g ball) grated
• 1 clove of garlic minced
• A small handful of basil leaves finely chopped + more for garnish
• 1/4 cup of vegetarian parmesan style cheese (50g) finely grated + more for serving
• 1/4 teaspoon grated nutmeg
• 1/4 teaspoon sea salt
• 1/4 teaspoon cracked black pepper