Spinach Stuffed Shells

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 (28 ounce) cans crushed tomatoes
• 2 garlic cloves, finely chopped
• 1 dash crushed red pepper flakes
• salt & pepper
• 1 (12 ounce) package jumbo pasta shells
• 1 (10 ounce) package frozen chopped spinach, thawed & cooked
• 1 lb ricotta cheese
• 2 eggs, slightly beaten
• salt
• ground black pepper
• 1 cup grated parmesan cheese (optional) or 1 cup romano cheese (optional)
• 1 dash nutmeg (optional)
• 1 cup shredded mozzarella cheese

Recipe

• 1 for the sauce, using a large saucepan, cook the onion in the oil over low heat until it is soft, but not browned. add the tomatoes, garlic, crushed pepper and salt and pepper to.
• 2 taste. bring to a boil, then simmer for 30 minutes.
• 3 for the shells, heat the oven to 375 degrees. rub the bottom of a 9 x 13 inch baking dish with olive oil. cook the shells in boiling water, being careful not to tear shells while.
• 4 stirring occasionally until tender (about 15 minutes).
• 5 drain and transfer to cold water.
• 6 in a bowl, combine ricotta, eggs, salt and pepper, spinach and nutmeg. spread half of tomato sauce on bottom of baking dish. after filling each shell with filling (use a.
• 7 teaspoon), gently set them in the baking dish, cut sides up. spread remaining sauce over all and sprinkle mozzarella cheese and 1/2 cup parmesan cheese over top. cover with foil and bake 40-50 minutes. spoon 2 shells onto each plate and sprinkle with parmesan cheese. serves 8.