Baked Shells

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1 pound medium or large shell pasta (not stuffing shells)

2 tablespoons extra-virgin olive oil

1 onion, chopped

2 to 3 garlic cloves, finely chopped

1 (10-ounce) box frozen chopped spinach, defrosted and squeezed dry in a clean kitchen towel

Freshly grated nutmeg

Freshly ground black pepper

2 tablespoons butter

1 (28-ounce) can Italian tomatoes

1/2 cup roughly chopped fresh basil leaves, 10 to 12 leaves

1 cup ricotta cheese

1 cup grated Parmigiano-Reggiano

1/2 pound ball fresh mozzarella cheese, cut into 1/2-inch dice

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