Spinach and 3-Cheese Stuffed Shells

If my pantry could talk, it would tell you that I should have been Italian. I love pasta and I love how the different shapes are named: Orzo (barley), d'angelo (angel hair), farfalle (bow tie), penne (quills), fettuccine (ribbons), linguine (little tongues), and probably my favorite, radiatore (radiators). There are more than 600 pasta shapes produced worldwide and I wish I could have every one of them in my pantry!

Tonite I took a package of conchiglie (shells) and stuffed them with a delicious mixture of cheeses: ricotta, parmesan and mozarella. Add to that a mixture of chopped spinach, shallot and garlic with your favorite sauce and you've got a meal fit for a regina (queen).

15 large pasta shells
1 jar spaghetti sauce
1 box frozen spinach
2 tsp olive oil
3T finely chopped shallot
3 cloves garlic, minced
2 eggs
15 oz. Ricotta cheese
1 cup Parmesan cheese, grated
2 cups Mozarella cheese, grated (divided use)

Boil pasta shells until al dente (to the tooth). Run under cold water and set aside. Thaw spinach and drain well. Put olive oil in pan and add shallot; cook for 3 minutes. Add garlic; cook for 1 minute. Add spinach and mix well. Remove from heat and cool. In a medium bowl, place eggs, Ricotta, Parmesan and 1 cup Mozarella. Mix until all ingredients are combined. Cover bottom of 8” square pan with half of the jar of spaghetti sauce. Stuff shells with cheese mixture and place in pan. Cover with remaining sauce. Sprinkle remaining 1 cup Mozarella on top. Bake uncovered at 350 F for 20-25 minutes.

I'm sending this recipe over to Theresa at Food Hunter's Guide who is hosting this week's Presto Pasta Nights.