- 24 Jumbo Pasta Shells
- 1½ teaspoons Olive Oil
- 2 Onions Finely chopped
- 2 pounds Spinach Fresh; trimmed and washed
- 2 cups Ricotta Cheese Part skim
- ⅔ cup Bread Crumbs Plain, dry
- ½ cup Parmesan Cheese Freshly grated
- ¼ teaspoon Nutmeg
- ⅛ teaspoon Salt
- Ground Black Pepper To taste
- 1 Egg White Lightly beaten
- 3 cups Marinara Sauce
- Medium Bowl
- 9×13-inch Pan
- Large Saucepan
- Preheat oven to 375°F.
- Cook pasta shells in boiling water until tender, careful not to overcook.
- Drain shells and rinse in cold water.
- Heat oil in a large skillet over medium-high heat, add onions and cook, stirring occasionally until softened.
- If using fresh spinach, add it in batches and toss until wilted.
- Drain excess water out of the pan and let cool.
- Combine ricotta, bread crumbs and ¼ cup Parmesan and nutmeg in a bowl and mix well. Add egg white, salt, and pepper.
- Add drained and cooked vegetables.
- Spread 1 cup of marinara on the bottom of 9×13-inch pan.
- Stuff each of the shells with 2 Tablespoons of ricotta/spinach mixture.
- Arrange shells in one layer across the pan.
- Top them with remaining 2 cups of sauce and sprinkle with the remaining cheese.
- Bake until top is golden brown, about 30 minutes. Let cool for 10 minutes.
- Substitute fresh spinach for two 10-ounce packages of frozen, chopped spinach, thawed and squeezed dry.
Keyword Bread Crumbs, Cheese, Marinara Sauce, Olive Oil, Onion, Onions, Parmesan, Parmesan Cheese, Pasta, Pasta Shells, Ricotta, Spinach