Cook the Shells: Bring a large pot of generously salted water to a rolling boil. Add the jumbo shells and cook for 1-2 minutes less than the packet suggests – they need to be pliable but still firm enough to hold their shape. You’ll notice they release a starchy, wheaty aroma. Drain them, rinse with cold water to stop the cooking, and lay them out on a clean tea towel to dry completely. Be gentle, they are fragile.

Wilt the Spinach: While the pasta cooks, heat the olive oil in a large frying pan over a medium heat. Add the garlic and cook for 30 seconds until it releases its fragrant, nutty scent – do not let it brown. Add the spinach in handfuls, stirring until it wilts down. You will hear a satisfying sizzle as the water releases. Cook for 2-3 minutes until all the spinach is soft and dark green. Transfer to a colander and press firmly with the back of a spoon to squeeze out every drop of excess water. This is crucial for a non-soggy filling.

Make the Filling: Finely chop the cooled, drained spinach. In a large mixing bowl, combine the chopped spinach, ricotta, beaten egg, grated Parmesan, nutmeg, a good pinch of salt, and a crack of black pepper. Stir until the mixture is a uniform, pale green and smells wonderfully creamy and savoury. Taste a tiny bit – it should be well-seasoned.

Prepare the Sauce: In a separate bowl, stir the passata with the dried oregano, a pinch of salt, and a drizzle of olive oil. The sauce should smell bright and herby. Pour a thin, even layer (about 200ml) into the bottom of a large baking dish (roughly 23x33cm). This prevents the shells from sticking and adds moisture as they bake.

Stuff the Shells: Now for the mindful part. Take one cooked shell in your hand. Using a small teaspoon, carefully fill it with the ricotta and spinach mixture. Don’t overstuff – you want a neat, rounded mound. As you place each filled shell into the baking dish, nestled snugly against its neighbour, you’ll hear the soft thud of pasta against the sauce. Arrange them in rows, open side up.

Bake to Golden Perfection: Pour the remaining passata sauce over and around the stuffed shells, being careful not to dislodge the filling. Dot the torn mozzarella pieces over the top and sprinkle with a final handful of grated Parmesan. Bake in a preheated oven at 190°C (170°C fan) for 30-35 minutes. You’ll know it’s ready when the sauce is bubbling vigorously around the edges with a deep, tomatoey aroma, and the cheese on top has melted into a patchwork of golden brown and bronzed spots. Let it rest for 10 minutes before serving – this allows the filling to set.