Pasta Shells With Zucchini & Spinach

• 1 lb jumbo pasta shells
• 1 cup freshly grated parmesan cheese
• FILLING
• 1/4 cup unsalted butter
• 2 onions, finely chopped
• 1 garlic clove, minced
• 3 medium zucchini
• 1 bunch spinach (about 1/2 lb)
• 1 lb ricotta cheese
• 1 cup freshly grated parmesan cheese
• 2 eggs
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon nutmeg
• 1/4 cup chopped fresh parsley or 1/4 cup basil
• SAUCE
• 1/4 cup unsalted butter or 1/4 cup olive oil
• 2 onions, finely chopped
• 2 garlic cloves, minced
• 2 (28 ounce) cans plum tomatoes, undrained
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

1. FILLING: Melt butter over medium heat in a large, heavy dutch oven.
2. Add onions& garlic; cook until onions are tender& wilted, stirring occasionally.
3. PREPARE ZUCCHINI: Wash well, taste a bit of the skin from each& peel only if it tastes bitter.
4. Grate& place in a colander in the sink.
5. sprinkle with about 2 tsps of salt& let excess liquid drain for 30 minutes.
6. Rinse with cold water to remove most of the salt& then toss on a clean tea towel (or paper towels) to dry before cooking.
7. Add drained zucchini to dutch oven& cook until any moisture evaporates.
8. PREPARE SPINACH: Wash well& trim off tough stems.
9. Place leaves, with water from washing still clinging to them, in a large pot.
10. Cook for a few minutes or just until leaves have wilted.
11. Let cool, then wring dry in a clean tea towel& chop.
12. Add spinach to the dutch oven and combine thoroughly.
13. Remove from heat& allow the mixture to cool.
14. Drain off excess liquid.
15. Beat eggs in a medium sized bowl; add ricotta& beat until smooth.
16. Add Parmesan and seasonings; mix well.
17. Combine with vegetable mixture in the dutch oven, mix thoroughly; set aside.
18. SAUCE: Melt butter in large, heavy pot; cook onions& garlic until tender and wilted.
19. Add tomatoes, including their liquid, breaking up the tomatoes with a wooden spoon.
20. Cook for 30- 45 minutes or until sauce has thickened.
21. Puree and test for seasonings.
22. Set aside.
23. Pasta: Cook shells in a large pot of salted water, according to package directions until"el dente".
24. Drain well and rinse with cold water to stop cooking and prevent sticking.
25. Using a colander, gently shake shells to drain excess water.
26. Lightly grease a 13 x 9 inch casserole dish.
27. Spoon some of the filling into each shell& arrange, stuffed side up, in the casserole dish.
28. Pour sauce over the shells& sprinkle with Parmesan cheese.
29. (If you can only find small shells, just layer them on the bottom of the casserole dish, cover with a layer of filling, a layer of sauce and sprinkle with Parmesan).
30. Bake at 350u0b0F for 40-50 minutes or until heated through and bubbling.

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Taken from www.food.com/recipe/pasta-shells-with-zucchini-spinach-56030 (may not work)