Stuffed Shells

1 12-oz. package jumbo pasta shells
2 Tbsp. olive oil
1/2 cup onion, finely chopped
2 cloves garlic, minced
1 large egg
1 15-oz. container whole or part-skim ricotta cheese
1 9-oz. box frozen chopped spinach, thawed and squeezed dry
3/4 c. freshly grated Parmesan cheese
4 oz. fresh mozzarella, grated
Kosher salt and pepper
1 32-oz. can tomato sauce with basil

Heat large covered saucepot of salted water to boiling. Add shells and cook as directed. Drain pasta and rinse under cold water. Drain on paper towels.

In skillet on medium-high, heat oil. Add onion and cook until softened, about 5 min. Add garlic and cook 1 min. longer. Remove from heat.

In bowl, beat egg; combine with ricotta, spinach, 1/2 c. Parmesan, mozzarella, 1/2 t. salt, and 1/2 t. black pepper. Fill shells with ricotta mixture.

Preheat oven to 350 degrees. In 3-quart baking dish, spread 1 cup tomato sauce. Arrange stuffed shells in dish. Spread remaining sauce over shells. Cover with foil; bake 30 min., until bubbling. Remove foil; sprinkle with remaining Parmesan. Bake uncovered 10 more min.

Serves 8.

From Potluck Favorites (Redbook magazine), p. 4. (I left out the sausage.)