Jersey Milk Ricotta and Spinach Stuffed Shells with Marinara Sauce

Preheat oven to 375°F (190°C).

Cook the pasta shells according to package directions until al dente. Drain and rinse with cold water. Set aside.

While the pasta is cooking, prepare the marinara sauce. Heat olive oil in a saucepan over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute more. Stir in the tomato paste and cook for another minute.

Pour in the crushed tomatoes and add a pinch of salt, pepper and a little oregano. Bring to a simmer, then reduce heat and simmer for at least 20 minutes, stirring occasionally.

While the sauce is simmering, prepare the filling. In a large bowl, combine the Jersey milk ricotta cheese, cooked and squeezed-dry spinach, grated parmesan cheese, grated Jersey Royal Potato, egg, salt, pepper, and the remaining oregano. Mix well to combine.

Lightly butter the baking dish with Jersey butter.

Spoon a thin layer of marinara sauce into the bottom of the prepared baking dish.

Fill each cooked pasta shell with the ricotta-spinach mixture using a spoon or piping bag. Arrange the filled shells in the baking dish, nestling them snugly together.

Pour the remaining marinara sauce over the stuffed shells, ensuring they are well coated.

Sprinkle generously with grated parmesan cheese.

Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly and the sauce is heated through.

Garnish with fresh basil before serving.