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1
Sauce--drain the tomatoes, reserving half of their juices.
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2
In a saucepan, combine the tomatoes, reserved juices, the carrot, and onion.
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3
Bring to a boil over med-high heat, decrease heat to med-low, partially cover, and cook, stirring occasionally, for 45 minutes.
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4
Remove from the heat, stir in the basil, and let cool slightly.
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5
Pass the mixture through a food mill or a medium-mesh sieve back into the pan.
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6
Stir in the oil, season with salt and pepper, and set aside.
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7
Meanwhile, make the filling--bring a pot of water to a boil and add the spinach and 1/4 tsp salt.
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8
Cook just until tender, about 2 minutes.
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9
Using a slotted spoon, transfer the spinach to a colander to drain.
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10
Reserve the cooking water in the pot.
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11
Squeeze out excess moisture from the spinach, then finely chop.
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12
Add the ricotta to a bowl and stir in the egg until smooth.
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13
Add the spinach, 1/2 cup Parmesan, the nutmeg, 1/4 tsp salt and a few grindings of pepper and mix well.
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14
Add water to the reserved spinach water in the pot to total 5 quarts and bring to a rapid boil.
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15
Add 2 Tbsp salt and the pasta shells to the boiling water, stir well, and cook, stirring occasionally, until not quite al dente, about 2 minutes less than the package directions.
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16
Drain, rinse with cold water, drain again, and set aside.
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17
Preheat the oven to 375.
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18
Smear the bottom of a 13 x 9 inch baking dish with 2-3 Tbsp sauce.
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19
Using a teaspoon, stuff the shells with the filling.
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20
They should be generously filled but not so stuffed that they are wide open.
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21
Place the stuffed shells, side by side and open side up, in the prepared dish.
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22
Drizzle with the remaining sauce and sprinkle with 1/4 cup Parmesan cheese.
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23
Cover with foil and bake until the sauce is bubbling, about 25 minutes.
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24
Let stand for 10 minutes before serving.
