12 oz box Jumbo pasta shells (use about 18-20)
2 tsp salt
1 (10 oz) package frozen Spinach (thawed)
1 1/2 Tablespoons olive oil
2 cups finely chopped onion
1 tablespoon minced garlic
1 (15 oz) container of Ricotta cheese
2 large eggs
1 cup grated parmesan cheese
2 cups grated mozzerella cheese
1 tablespoon olive oil
3-4 cups red sauce (I like to use Newmans Own roasted garlic red sauce)
Directions:
1- Preheat oven to 350* . Boil water in med pot with 1 tsp of the salt. Cook shell pasta for 9-11 minutes or until al dente. Drain in colander. Rinse under cold running water. Drain again and set aside (shells seperated from each other) to dry and be stuffed later.
2- Heat 1 1/2 Tablespoon of olive oil in a skillet over medium heat. Cook onions and garlic until soft (about 7 minutes.) Add squeezed spinach and cook for about 3-4 more minutes.
3- In a large bowl stir together ricotta cheese, eggs, parmesan cheese, and 1 cup of the mozzerella cheese. mix well. Then add spinach mixture remaining salt and olive oil. Stir thoughly.
4- Lightly butter (or grease) a 2 quart or 11x9 casserole dish. Fill shells with about 2 tablespoons of spinach -ricotta filling. Place shells into casserole dish.
5- Pour red sauce over filled shells and top with remaining 1 cup of mozzerella cheese.
6- Bake, uncovered, at 350* for about 20 minutes. Let rest for 5 minutes before serving.
