Yield: 4 servings
1 pound fresh spinach
1/3 pound whole-milk mozzarella cheese, grated
1/3 pound whole-milk ricotta cheese
1/4 cup minced California Sun Dry Tomatoes
2 cloves garlic, minced
1 tablespoon chopped fresh basil or 1 teaspoon dried basil
Salt and pepper
1 egg, lightly beaten
20 large pasta shells (about 1/2 pound total)
2 teaspoons olive oil
1 cup spaghetti sauce, homemade or storebought
1/2 cup grated Parmesan cheese
Preheat oven to 375 degrees F. Wash and drain spinach. Remove thick stems. Place spinach in a pot with just the water clinging to the leaves. Cover and cook until spinach wilts. Drain in a sieve. When cool, squeeze dry and chop medium-fine. Mix spinach, cheeses, sun-dried tomatoes, garlic, basil, salt and pepper. Stir in egg.
Boil pasta shells until still slightly underdone, about 10 minutes. Drain and transfer to a bowl. Toss with oil.
Spread 1/2 cup spaghetti sauce in a baking dish just large enough to hold the pasta shells in one layer. Fill each shell with about 1-1/2 tablespoons of the spinach mixture, then arrange in dish filling side up. Top with remaining spaghetti sauce, then sprinkle with cheese. Cover and bake 45 minutes.