STUFFED PASTA SHELLS WITH SPINACH


18 jumbo pasta shells
1 medium onion
2 cloves garlic, chopped
1 Tbsp. olive oil
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry 
1 (8 oz.) container ricotta cheese 
1/2 cup grated fresh Parmesan cheese
1 large egg 
1/2 teaspoon dried oregano 
1/4 teaspoon salt 
1/4 teaspoon pepper 
2-1/2 cups jarred pasta sauce
1 cup shredded mozzarella cheese 

Preheat oven to 350 degrees.

Cook shells according to package directions.

While shells are cooking, in a small skillet, sauté onions and garlic until soft. Add spinach and stir until heated through. In a medium bowl, combine ricotta, parmesan cheese, egg, oregano, salt, and pepper; stirring well to combine. Fold in spinach mixture. Spoon filling into each pasta shell. Spread 1/2 cup sauce over bottom of a 13 x 9" baking dish. Arrange stuffed shells in dish; cover with remaining sauce and sprinkle with mozzarella cheese. Cover and bake for 30 minutes. 

Garlic Bread: Slice Italian bread into thick slices. Brush melted butter on top of each slice and sprinkle with garlic salt. Sprinkle with Parmesan cheese or Mozzarella cheese. Broil until top is lightly browned.


Suggested Side: Tossed Salad, Garlic Bread