This pasta dish will soon become a family favorite. In a hurry? Use a cup of thawed frozen spinach instead of fresh; just be sure to squeeze it well to remove any excess water. Serve with garlic bread and a fresh salad for a complete meal.
16 jumbo pasta shells 2 teaspoons extra virgin olive oil 1/2 pound baby spinach 2 cloves garlic, finely chopped 1/2 pound part-skim ricotta cheese 1/2 pound part-skim mozzarella cheese, grated 1 egg, lightly beaten 1 tablespoon chopped basil 1 1/2 cups marinara sauce 2 tablespoons grated Parmigiano-Reggiano cheese
Bring a large pot of salted water to a boil. Add pasta shells and cook until al dente, about 10 minutes. Drain well then toss with oil in a large bowl; set aside. Preheat oven to 375°F. Put spinach into a large skillet and drizzle with a tablespoon or two of water. Cover and cook over medium low heat, tossing occasionally, until just wilted; drain well. When cool enough to handle, squeeze to remove any excess water. Chop spinach and transfer to a large bowl. Add garlic, ricotta, mozzarella, egg and basil to make the filling. Spread a few spoonfuls of marinara sauce in the bottom of a shallow baking dish large enough to hold the shells in a single layer. Fill each shell with spinach mixture and arrange in the dish. Pour remaining sauce over and around the stuffed shells and top with Parmigiano Reggiano. Cover with foil and bake until hot throughout, 20 to 30 minutes, then uncover and continue baking until golden brown, about 10 minutes more.
Per serving (about 11oz/307g-wt.): 450 calories (190 from fat), 22g total fat, 10g saturated fat, 110mg cholesterol, 1060mg sodium, 36g total carbohydrate (4g dietary fiber, 5g sugar), 29g protein