Spinach and Cheese Stuffed Shells with Spicy Tomato Sauce
| Yield: | 4 Servings |
| Categories: | Italian |
| 1 | tb | Olive oil |
| 1 | lg | Yellow onion; chopped |
| 1 | ts | Dried basil; crumbled |
| 1 | ts | Crumbled |
| 1 | Bay leaf | |
| 2 | Cloves garlic; minced | |
| 1/4 | ts | Red pepper flakes |
| Black Pepper and salt | ||
| 1 | cn | (1 pound) low-sodium tomatoes chopped with their juice |
| 2 | tb | Low-sodium tomato paste |
| 16 | Extra large shells | |
| 1/2 | c | Grated Parmesan cheese |
| 1 | c | Part-skim ricotta cheese |
| 10 | oz | Frozen chopped spinach; thawed and drained |
| 1/4 | ts | Ground nutmeg |
| 1 | Egg white |
Advertisement