Baked Pasta Shells with Spinach-Cheese Filling

Serves 4

This pasta dish will soon become a family favorite. In a hurry? Use frozen spinach instead of fresh! Serve with garlic bread and a fresh salad for a complete meal that is delicious and healthy.

• 20 jumbo pasta shells (conchiglione; cannelloni or manicotti), cooked al dente and tossed with olive oil
• 1/2 pound fresh spinach leaves, washed and stems removed or 1 cup frozen spinach, thawed and squeezed dry of excess water
• 2 cloves garlic, minced
• 1/2 pound part-skim ricotta cheese
• 1/2 pound part-skim mozzarella cheese, grated
• 1 egg, lightly beaten
• 1 tablespoon fresh basil leaves, finely minced
• salt, to taste
• freshly ground black pepper, to taste
• 2 teaspoons extra virgin organic olive oil
• 1 1/2 cups organic pasta sauce
• 1/2 cup freshly grated Parmigiano-Reggiano cheese

Cook shells until al dente based on package directions. Drain and toss with olive oil. Set aside.
Preheat oven to 375°F. If using fresh spinach, place in a pan with a bit of water, cover and cook over low until leaves are just wilted. Drain water from spinach and chop finely. If using frozen spinach, thaw completely and, squeeze all liquid from spinach. Chop finely. In large mixing bowl, blend spinach, garlic, ricotta, mozzarella, egg, basil, salt and pepper to make filling.
Spread a few tablespoons of pasta sauce on the bottom of a shallow baking dish, large enough to hold the shells in one layer. Fill each shell with a generous tablespoon of filling. Arrange shells in dish and pour remaining sauce over and around shells. Top with Parmigiano cheese. Cover with foil; bake until hot throughout, about 40 minutes.Nutrition Info Per Serving (354g-wt.): 640 calories (240 from fat), 26g total fat, 14g saturated fat, 5g dietary fiber, 42g protein, 59g carbohydrate, 120mg cholesterol, 590mg sodium