Baked Seashells Marinara

• 1/2 c. sliced onion
• 1 clove garlic, minced
• 2 tsp. vegetable oil
• 3 Tbsp. chopped parsley
• 1 tsp. basil
• 1/4 tsp. pepper
• 1 (8 oz.) can tomato sauce
• 2 Tbsp. water
• 1 c. packed spinach, chopped and frozen
• 1 c. Ricotta cheese
• 2 Tbsp. grated cheese
• salt to taste
• 10 jumbo seashells (3 oz. approximately), cooked al dente

1. In nonstick skillet, saute onion and garlic in oil 5 minutes. Stir in parsley, basil and pepper; saute 2 minutes.
2. In small saucepan, combine half of onion mixture, tomato sauce and water. Set aside.
3. Add spinach to remaining onion mixture in skillet. Stir over medium heat just until spinach is thawed and warmed through.
4. Remove from heat.
5. Mix in Ricotta, 1 tablespoon grated cheese and salt.
6. Fill shell with Ricotta mixture.
7. Simmer tomato sauce mixture 5 minutes.
8. Spoon half into shallow 1-quart baking dish.
9. Arrange shells in dish.
10. Spoon remaining tomato sauce over shells; sprinkle with cheese.
11. Cover loosely with foil and bake at 375u0b0 for about 20 minutes.

onion, clove garlic, vegetable oil, parsley, basil, pepper, tomato sauce, water, ricotta cheese, grated cheese, salt, jumbo

Taken from www.cookbooks.com/Recipe-Details.aspx?id=690600 (may not work)