Kuchnia

Ingredients
25 jumbo pasta shells
2 tablespoons extra virgin olive oil
1 cup pasta sauce
½ cup Parmesan
Filling
2 cups frozen spinach, thawed, drained and chopped
2 cups part-skim ricotta
1 egg, lightly beaten
½ shallot finely minced
½ teaspoon of pepper
½ teaspoon of onion powder
Salt to taste
Instructions
Preheat oven to 350
Boil water ( add pinch of salt) – cook shells till they are al dente ( so they are not fully cooked but still edible)
Drain pasta and mix with olive oil.
Place sauce in 8×8 pan
In a medium mixing bowl mix all the filling ingredients + ¼ cup of parmesan cheese.
Spoon filling into each shell and place in pan and sprinkle the rest of the cheese on top
Cover and bake for 20 minutes.
Uncover and bake for 5 minutes till cheese browns