Ingredients
36 jumbo pasta shells (extra in case of breakage)1⁄2 tablespoon extra virgin olive oil1⁄4 cup finely chopped onion or shallot 1 clove garlic, minced 1 1⁄2 teaspoons basil1 1⁄2 teaspoons oregano 1 package (10 ounces) frozen chopped spinach, thawed 1 pound regular or part-skim ricotta cheese8 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
Preparation
1. 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.2. 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. 3. 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 ¾ cup chopped spinach). Add the spinach, ricotta, feta and pepper to the onion mixture in the bowl. 4. Mix on speed 2 for 30 seconds, then increase to speed 4 and mix for 1½ minutes. Stuff each cooked shell with about 1½ tablespoons of the spinach mixture. 5. Preheat oven to 375 degrees F. Lightly coat a 13 x 9 x 2-inch (or equivalent) baking dish with cooking spray. 6. 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. 7. 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, just the perfect amount to fill each jumbo shell.