-1 box jumbo shells, cooked to al dente
-16 oz part-skim ricotta cheese
-16 oz part-skim mozzarella cheese, shredded
-1 1/2 cups parmesan cheese, shredded
-1 (32 oz) bag frozen spinach, defrosted and squeezed of excess moisture
-2 eggs, beaten
-1/2 tsp salt
-1/2 tsp pepper
-6 cloves garlic, minced
-1 onion, diced
-2 (28 oz) cans crushed tomatoes (or tomato sauce would be fine also)
-1 tsp salt
-1 Tbsp sugar
-1/2 tsp pepper
-pinch red pepper flakes
-2 tsp Italian seasoning
Combine ricotta, mozzarella, parmesan, spinach, eggs, 1/2 tsp salt and 1/2 tsp pepper in bowl. Stir to combine, breaking up clumps of spinach. In a medium pan saute the onion and garlic for 5 minutes. Add tomatoes, salt, sugar, pepper, red pepper flakes, and Italian seasoning. Simmer at least 30 minutes, then cool. Pour a little sauce on the bottom of a greased 13×9 pan. Using a spoon, fill the shells with the spinach- cheese mixture and place them seam side up in the pan. Top with remaining sauce (and extra shredded cheese if desired). Bake at 350 for 25 minutes.
