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3
cups Bolognese sauce
3/4 pound spinach, coarsely chopped
2
cloves garlic, minced
1 small onion, finely chopped
3
tablespoons butter
1 cup whole milk ricotta cheese
3/4 cup
freshly grated Parmesan cheese
12 jumbo shells
To prepare
the filling, melt the butter in a saucepan and add the onion and
garlic. Cook until tender and then add the spinach. Once the spinach
is wilted, remove the mixture from the heat and cool to room
temperature. Cook the shells in salted boiling water until almost al
dente. Drain, rinse in cold water and drain again. Fill each shell
with the ricotta mixture, and place in a 9 x 13 inch baking pan. Top
with half the Bolognese sauce, and half the cheese. Bake in a
preheated 350F oven until heated through. Arrange three stuffed
shells on each plate, top with more Bolognese sauce and sprinkle
with the remaining Parmesan.
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