Wild Mushroom and Spinach Stuffed Shells

Ingredients

• 6 ounces jumbo shell pasta (20 shells)
• 1 ¾ teaspoons kosher salt, divided, plus more for cooking pasta
• 3 tablespoons olive oil, divided, plus more for baking dish
• 1 medium yellow onion, chopped
• 3 cloves garlic, chopped
• 1 28-oz. can crushed tomatoes
• ¾ teaspoon freshly ground black pepper, divided
• 8 ounces sliced mixed wild mushrooms (such as shiitake, oyster, and cremini)
• 5 ounces baby spinach, roughly chopped (5 cups)
• 1 16-oz. container whole-milk ricotta cheese
• 1 cup grated Parmesan cheese

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