Spinach Stuffed Shells

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 (28 ounce) cans crushed tomatoes
• 2 garlic cloves, finely chopped
• 1 dash crushed red pepper flakes
• salt & pepper
• 1 (12 ounce) package jumbo pasta shells
• 1 (10 ounce) package frozen chopped spinach, thawed & cooked
• 1 lb ricotta cheese
• 2 eggs, slightly beaten
• salt
• ground black pepper
• 1 cup grated parmesan cheese (optional) or 1 cup romano cheese (optional)
• 1 dash nutmeg (optional)
• 1 cup shredded mozzarella cheese

1. For the sauce, using a large saucepan, cook the onion in the oil over low heat until it is soft, but not browned.
2. Add the tomatoes, garlic, crushed pepper and salt and pepper to.
3. taste.
4. Bring to a boil, then simmer for 30 minutes.
5. For the shells, heat the oven to 375 degrees.
6. Rub the bottom of a 9 x 13 inch baking dish with olive oil.
7. Cook the shells in boiling water, being careful not to tear shells while.
8. stirring occasionally until tender (about 15 minutes).
9. Drain and transfer to cold water.
10. In a bowl, combine ricotta, eggs, salt and pepper, spinach and nutmeg.
11. Spread half of tomato sauce on bottom of baking dish.
12. After filling each shell with filling (use a.
13. teaspoon), gently set them in the baking dish, cut sides up.
14. Spread remaining sauce over all and sprinkle mozzarella cheese and 1/2 cup Parmesan cheese over top.
15. Cover with foil and bake 40-50 minutes.
16. Spoon 2 shells onto each plate and sprinkle with Parmesan cheese.
17. Serves 8.

olive oil, onion, tomatoes, garlic, red pepper, salt, jumbo pasta, ricotta cheese, eggs, salt, ground black pepper, parmesan cheese, nutmeg, mozzarella cheese

Taken from www.food.com/recipe/spinach-stuffed-shells-258812 (may not work)