Recipe of the Week: She Sells Stuffed Shells...

. . . except she doesn't sell them. She just makes them and serves them to the Italian-food-loving people of her acquaintance.

Spinach and Cheese Stuffed Shells

12 oz. box jumbo pasta shells
2 T. olive oil
1 large onion, diced
1 large garlic clove, minced
10 oz. frozen chopped spinach, thawed and drained
1 egg, beaten with fork
2 c. ricotta cheese
2 c. shredded mozzarella cheese, divided
1 c. shredded cheddar cheese
1/4 c. grated Parmesan cheese
2 T. minced fresh basil
1/4 t. ground black pepper
1/4 t. salt
24 oz. jar spaghetti sauce

Preheat oven to 350. Coat a 9x13 pan with nonstick cooking spray.
Heat olive oil in skillet on medium-high heat. Saute onion and garlic until translucent; transfer to large bowl.
Add thawed spinach and beaten egg to bowl, and stir to combine.
Add cheeses and seasonings, reserving 1 c. mozzarella. Stir to combine.
Meanwhile, cook shells according to package directions (I undercook them by one or two minutes). Drain well, and toss with a few teaspoons of olive oil to prevent sticking.
Fill each shell with about two tablespoons of cheese mixture. Place filled shells in prepared pan; you might need to use a small pan as well, depending on how large your shells are and how closely you pack them into the first dish. :)
Spoon spaghetti sauce over shells (don't drown them).
Cover with foil and bake 40 minutes. Uncover, sprinkle with reserved mozzarella, and bake 5-10 more minutes.