1 pkg (1lb) Jumbo Pasta Shells
2 tsp Butter
1 Medium Onion, Ohopped
1 pkg (10 oz) Frozen Chopped Spinach
(thawed and drained)
1 pkg (15 oz) Ricotta Cheese
¼ C chopped Fresh Basil or 1 tbl Dried Basil
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2 Eggs, Beaten
1 C Grated Parmesan Cheese
1 C Shredded Mozzarella Cheese
¼ tsp Salt
½ jar (32 oz) Sclafani Marinara Sauce
Vegetable Cooking Spray
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Preheat oven to 350F. Spray a large baking dish with vegetable cooking spray. Cook pasta according to package directions. Drain and rinse with cool water; drain again. Dry pasta in a single layer on paper towels. In a large skillet, melt butter over medium heat. Add onion; cook until translucent, about 5 minutes. Stir in spinach. Cover; simmer, stirring occasionally, for 3 minutes. Transfer spinach mixture to a large bowl. Add ricotta, basil, eggs, ½ cup Parmesan, mozzarella and salt to spinach mixture; mix well.
Using a teaspoon, carefully stuff shells with cheese mixture. Spoon some marinara sauce in prepared baking dish. In a single layer, arrange pasta in dish; pour remaining sauce on top. Bake until cheeses are melted and bubbly, about 30 minutes. Transfer pasta to individual serving plates, spooning sauce over and around pasta. Serve with remaining ½ cup grated Parmesan cheese in a small dish on the side, to top.
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