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1
To make the sauce, combine tomatoes and half their juice, carrot, onion, and basil in a saucepan.
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2
Bring to a boil and immediately reduce to a simmer.
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3
Cook over medium-low heat for 45 minutes with the cover partially askew, stirring occasionally.
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4
Tomatoes should simmer gently, or they will overcook and lose their clear flavor.
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5
Let mixture cool somewhat, then pass it through a food mill or strainer, which will remove all seeds and make a perfect puree of all the vegetables.
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6
(A food processor is not a substitute for a food mill, because it will not remove seeds and fibrous parts of vegetables.)
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7
Season puree with oil and set aside.
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8
Meanwhile, to make the filling, place ricotta in a sieve to drain off excess moisture, about 30 minutes.
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9
Thoroughly wash spinach to remove any sand, then discard any yellow or discolored leaves and all stems.
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10
Steam spinach, or cook in boiling salted water to cover, until tender but not overcooked.
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11
If boiled, drain well, reserving water the spinach has cooked over, then squeeze as much water as you can from spinach.
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12
Chop spinach finely; it is best to do this by hand.
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13
If you are using a food processor, be careful not to turn spinach to mush.
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14
Meanwhile, to cook the pasta, add enough cold water to reserved spinach water to make 6 quarts and bring to a rapid boil.
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15
Add the 1 1/2 tablespoons salt and pasta and cook for 15 minutes.
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16
Drain.
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17
Refresh pasta with cold water to prevent it from sticking together.
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18
Set aside.
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19
To finish filling, beat egg with drained ricotta until smooth, then mix in spinach and remaining filling ingredients.
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20
Preheat the oven to 375.
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21
Smear the bottom of a 10- by 14-inch baking pan with 2 to 3 tablespoons of the sauce.
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22
Using a teaspoon, stuff pasta shells with filling.
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23
They should be generously full but not so stuffed that they are wide open.
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24
Place stuffed pasta in pan and drizzle sauce over all.
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25
Sprinkle with parmigiano, cover with foil, and bake until sauce is bubbly, 20 to 30 minutes.
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26
Serve immediately.
