Stuffed Pasta Shells
serves 6

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Stuffed Pasta Shells
This recipe uses the spinach mixture and the tomato sauce from the spinach lasagna but instead of layering them with lasagna noodles, you stuff pre-cooked giant pasta shells.
2 bunches fresh spinach (can substitute 2-10 oz packages drained frozen spinach)
2 cups low-fat ricotta cheese
1 egg
1/4 cup Parmesan cheese
1/2 teaspoon garlic powder (optional)
tomato sauce (recipe follows)
18 pasta shells
2 cups shredded low-fat mozzarella cheese
  1. Place a steaming basket in the bottom of a medium saucepan. Pour about 1 inch of water in the bottom of the pan.
  2. Place washed spinach inside, cover and steam until just wilted. About 5 min. (Skip this step if using frozen spinach, but make sure to thoroughly drain the spinach.) 
  3. Cool and drain the water from the spinach completely.  
  4. Boil 18 giant pasta shells in a large pot following directions on box. Cook until al dente. 
  5. Pre-heat oven to 375 degrees.  
  6. In a medium bowl, combine ricotta cheese, egg, Parmesan cheese, garlic powder, and spinach. Mix well to blend.
  7. In the bottom of a 12x 8 baking dish spread 1 cup tomato sauce.
  8. Stuff each pasta shell with 1/18 (about 1 tablespoon) of the spinach mix. 
  9. Top all stuffed shells with tomato sauce. Top with grated mozzarella cheese. 
  10. Cover and bake in a 375 degree oven for 35 minutes. 

Tomato Sauce  

1 tablespoon olive oil
1/2 large chopped onion
2-3 cloves minced garlic
1 (6 oz) can no salt added tomato paste
1/2 cup each red wine and water
1 (14.5 oz) can no salt added crushed tomatoes
9 fresh chopped basil leaves
salt and pepper to taste
In a medium saucepan over medium high heat saute onions and garlic in oil until golden brown. Add tomato paste. Stir 2-3 min. Add water, wine, crushed tomatoes, and basil leaves. Bring the sauce to a boil. Lower heat to low and simmer stirring occasionally for at least 20 min.