Cheesy Stuffed Shells

NOTE: Deb's microphone wasn't working the first half of this video, we apologize for that. Didn't notice it wasn't turned on until halfway through. Sorry! We made yummy Pasta Shells stuffed with a spinach-ricotta filling. These were easy and sooo good! Here's the recipe. You'll need: 20 Jumbo Shells (cooked to al dente) SAUCE: 2 Tbsp. Olive oil 1/2 cup chopped onion 2 garlic cloves, minced 1 28 oz. can Crushed Tomatoes 6 oz. can Tomato Paste 1 cup water 1/2 tsp. Basil 1/2 tsp. Parsley 1/2 tsp. Oregano Salt & Pepper to taste. FILLING: 1 lb. Fresh Spinach (or 2 boxes frozen spinach) 1 Tbsp. chopped onion 1 Tbsp. olive oil 1 Egg (beaten) 2/3 cup Ricotta Cheese 1/2 cup grated Parmesan Cheese 1/8 tsp. nutmeg 1 recipe tomato sauce First, prepare your tomato sauce by sauteing onion and garlic in olive oil, then adding remaining sauce ingredients. Simmer for 30 minutes. While that is simmering, boil your shells to al dente and prepare the filling. Cook spinach and drain well, squeezing out excess water. (If you used fresh, chop the spinach well. If frozen, get the chopped spinach in the 10oz. boxes.) Set aside. In a skillet, cook the onion in olive oil until tender. Add spinach and heat through. Combine egg, cheeses, nutmeg and spinach mixture. Stir well. Pour half of the sauce into a baking dish. Stuff shells with spinach mixture and arrange in dish. Top with remaining sauce and some extra parmesan cheese. Bake in a 350 degree oven for 30 minutes. Yum!!