Steps

• Peel the onion and cut it in half.
• Finely chop half of the onion. Chop the spinach. In a saucepan, heat 1 tablespoon of olive oil and sweat the chopped onion for about 5 minutes. Add the spinach and continue cooking for 5-8 minutes. Pour in the soy cream and season with salt and pepper. Set aside.
• Finely slice the other half of the onion. In a pan, heat up 1 tbsp of olive oil and cook the sliced onion for about 5 minutes until softened. Add the peeled tomatoes and continue cooking for 10-12 minutes, crushing the tomatoes with a wooden spoon to create the sauce. Season with salt, pepper, and fresh minced basil.
• Heat a pot of water with coarse salt to parboil the pasta. When the water boils, immerse the jumbo shells in it for 7 minutes of parboiling.
• Preheat the oven to 180°C (355°F).
• In a gratin dish, pour the sauce. Arrange the shells and stuff them with the spinach filling. Drizzle with a little olive oil and bake for 15 minutes. It's ready!

NotesI use canned peeled tomatoes from the Mutti brand for their incredible flavor!