Sauté – Heat oil in a small pot over medium high heat. Add garlic, onion, bay leaf, thyme and oregano. Cook for 3 – 4 minutes until the onion is translucent. Add tomato paste and cook for 1 minute.

Reduce wine – Add wine, increase heat to high and let it simmer rapidly until mostly evaporated (about 2 minutes).

Simmer – Add passata, stock, sugar, salt and pepper. Stir then simmer on low (uncovered) for 20 minutes. Use while hot.

Squeeze spinach – Grab handfuls of spinach and squeeze out excess water.

Mix filling – Place spinach in a bowl with remaining Filling ingredients. Mix well.

Preheat oven to 200°C/400°F (180°C fan).

Stuff – Stuff UNCOOKED shells with spinach ricotta filling. Stuff them full!

Assemble – Pour the hot tomato sauce in a 23 x 33 cm / 9 x 13" baking dish. Gently place the stuffed shells in – most will be submerged, some may poke above surface.

Bake – Cover with a baking tray (or foil) then bake for 70 minutes.

Cheese it! Check the shells – they should be al dente! (If not, return to oven, covered). Sprinkle with mozzarella then parmesan. Bake 15 minutes until melted.

Serve, garnished with extra parmesan and basil if desired!