1 Recipe of Roasted Garlic Marinara Sauce
15 - 20 Large Shells
15 oz. Ricotta Cheese
1 Small Shallot - Grated
2 Cloves Garlic - Crushed
1 1/2 c Frozen Spinach
1 15 oz can Quartered Artichoke Hearts - Drained
2 c Grated Mozzarella Cheese - Divided
3/4 c Grated Parmesan Cheese - Divided
1/8 tsp Fresh Grated Nutmeg
1 Egg
Kosher Salt
Fresh Ground Pepper

Pre-heat oven to 375 degrees.

Bring a large pot of water to a boil.  Add a couple big pinches of salt to the water (make it taste like the sea) and stir to dissolve it.  Add the shells and bring the water back up to hard simmer.  Par cook the shells so that they are just before al dente, 5 - 8 minutes.  Drain and set aside until they are cool enough to handle.

If the roasted garlic marinara sauce is cold, bring it up to a bowl and let it simmer on low covered for about 10 minutes.  Turm off heat and set aside.

Put the frozen spinach in a microwave safe bowl.  Heat on high for about 2 minutes, or until it has thawed out.  Let it cool a bit.  When is it cool, put the spinach in a towel and squeeze out the excess water.  Set it aside.

In a large bowl combine the ricotta cheese, grated shallot, crushed garlic and spinach.  Roughly chop the artichoke hearts and add it to the mixture.  Add 1 c mozzarella cheese, 1/2 c parmesan cheese, the nutmeg, a pinch of salt and a fresh grinds of pepper.  Stir to combine it all.  Give the mixture a taste and adjust the seasoning levels.  Add the egg and stir to combine it all.

Spray a 13 x 9 casserole dish with non-stick spray.  Put a thick layer of the roasted garlic marinara sauce at the bottom of the dish.  Fill each shell with 1 - 2 Tbsp of the ricotta mixture and place in the dish.  Once all the shells have been filled top them with additional sauce (depending on how many shells you fill you might have sauce and/or ricotta mixture leftover).  Top the shells and sauce with the remaining cheese. 

Place the cassarole dish in the oven, uncovered, and bake for 25 - 30 minutes, or when the cheese is completely melted and golden brown in spots.  Let the shells sit for at least 10 minutes before serving.

2 Tbsp Olive Oil
1/2 Medium Onion
1 Celery Stalk
1/2 Carrot
1 c Red Wine
1 c Veggie Stock
1 Tbsp Tomato Paste
1 28 oz Can Crushed Tomatoes
1 14.5 oz Can Petite Diced Tomatoes
1 Bay Leaf
1 tsp Fresh Rosemary - Chopped
1 tsp Fresh Oregano - Chopped
1 tsp Fresh Marjoram - Chopped
1 tsp Fresh Thyme - Chopped
1 tsp Fresh Sage - Chopped 
1/2 Head of Roasted Garlic
2 Tbsp Fresh Basil - Roughly Chopped
2 Tbsp Fresh Flat Leaf Parsley - Chopped
Kosher Salt
Fresh Ground Pepper

Pre-heat a medium large stock pot with the olive oil over medium heat.  Finely dice the onion, celery and carrot.  Add them to the pot with a pinch of salt and let them sweat until the onion becomes translucent, about 8 -10 minutes, stirring occasionally.  Add the wine to the stock pot and let it cook until the liquid reduces by half, about 5 minutes.  Add the veggie stock and let it cook again to reduce the liquid by half, another 5 minutes or so.

Add the tomato paste to the pot and stir to combine it with the reduced liquid.  Add the crushed tomatoes, dice tomatoes, bay leaf, chopped rosemary, chopped oregano, chopped marjoram, chopped thyme and chopped sage.  Give everything a real good stir.  Cover and bring the mixture to a simmer.  Let it simmer for 20 minutes.

Remove your roasted garlic from the skin and place the cloves into a small bowl.  Mash the cloves together to create a slightly creamy, but still chunky, mixture of roasted garlic goodness.  Add to the pot and stir to combine.  Season the mixture with a pinch or two of salt and a few grinds of pepper.Let cook another 10 minutes.

Turn the heat off and add the chopped basil and chopped parsley.  Stir to combine everything and give it a taste.  Add additional salt and pepper if needed.  Serve with your favorite pound of cooked pasta and some fresh grated parmesan cheese.