16jumbo pasta shellsplus a few extra to allow for breakages
8oz.spinach leaveswell-washed
115 oz. container part-skim ricotta
4oz.frozencooked shrimp, thawed and finely chopped
½tsp.dried oregano or Italian herb mix
1Tbsp.finely chopped garlic
2whole eggs
128 oz. can crushed tomatoes with garlic and basil
⅓cup/1 oz. grated Parmigiano Reggiano
¼cupshredded basil
Instructions
Preheat oven to 350ºF.
Bring a large pot of salted water to a boil. Cook the shells according to package directions. Drain, rinse under cold water, and reserve.
Place the spinach in a medium saucepan. Cover and cook over medium-low heat until wilted (about 3 minutes). Drain, and when cool enough to handle, squeeze out as much water as possible; there will only be about ½ cup. Finely chop the spinach.
In a bowl, combine ricotta, chopped shrimp, spinach, oregano, garlic, and eggs. Season with salt and pepper.
Stuff the shells with the ricotta mixture.
Pour the tomatoes into a 9” x 12” baking dish. Place the stuffed shells into the baking dish on top of the sauce with the open side of each shell facing up.
Sprinkle with Parmigiano and bake for 30 minutes or until heated through. Sprinkle with basil and serve.