Ingredients

36 jumbo pasta shells (extra in case of breakage)
1⁄2 tablespoon extra virgin olive oil
1⁄4 cup finely chopped onion or shallot
1 clove garlic, minced
11⁄2 teaspoons basil
11⁄2 teaspoons oregano
1 package (10 ounces) frozen chopped spinach, thawed
1 pound regular or part-skim ricotta cheese
8 ounces feta cheese, crumbled
1⁄4 teaspoon freshly ground black pepper
3 cups tomato sauce (homemade or purchased)
2 - 3 tablespoons freshly grated Reggiano Parmigiano cheese
cooking spray

Instructions

In a 5-quart stockpot, cook the pasta shells in boiling salted water according to package instructions. Drain, rinse and set aside on a sheet pan lined
with plastic wrap. In an 8-inch skillet, heat the oil over medium heat. Add the onion, garlic and herbs; cook until softened and fragrant, 2 to 3 minutes. Transfer to a medium (3-quart) bowl and allow to cool for 5 minutes. Place the thawed spinach in a clean kitchen towel and squeeze the liquid from the spinach; discard the liquid (you will have about 3⁄4 cup chopped spinach). Add the spinach, ricotta, feta and pepper to the onion mixture in the bowl. Mix on speed 2 for 30 seconds, then increase to speed 4 and mix for 11⁄2 minutes. Stuff each cooked shell with about 11⁄2 tablespoons of the spinach mixture. Preheat oven to 375°F. Lightly coat a 13 x 9 x 2-inch (or equivalent) baking dish with cooking spray. Spoon 1 cup of the tomato sauce into the dish and spread evenly in the bottom. Arrange the shells, open side up. Spoon an additional 2 cups of the sauce evenly over the shells. Cover loosely with foil and bake in the preheated 375°F oven for 30 to 35 minutes, until hot and bubbly. Remove from oven and sprinkle with Parmesan. Let rest 5 minutes before serving.
Tip: Measure out filling using an ice cream scoop—it is 13⁄5 tablespoons, just the perfect amount to fill each jumbo shell.

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