Spinach Ricotta Stuffed Shells

Ingredients
20 DaVinci Jumbo shells, cooked as directed
1 lb fresh (I use frozen, chopped) spinach
1 T chopped onion
1 T olive oil
1 beaten egg
2/3 cup Ricotta cheese
1/2 cup grated Parmesan cheese
1/8 tsp ground nutmeg
1 recipe tomato sauce (DaVinci)

Directions
Cook spinach drain well, and squeeze to remove excess water.

In a skillet, cook onion in olive oil until tender but not brown. Add spinach, heat through. Combine egg, cheeses, nutmeg and spinach mixture. Pour half the sauce in a baking dish.

Stuff cooked shells with filling, arrange in dish and top with remaining sauce.

Bake in a 350 degree oven for 30 minutes.

(from DaVinci Jumbo Shells box)

Tomato Sauce (DaVinci)

Ingredients

2 T olive oil
1/2 cup onion, chopped
2 garlic cloves, minced
1 28oz. can crushed tomatoes
1/2 (6oz) can tomato paste
1 cup water
1/2 tsp basil
1/2 tsp parsley
1/2 tsp oregano
salt and pepper to taste

Saute onion and garlic in olive oil. Add remaining ingredients. Simmer 30 minutes.

* copied from the Italian Style DaVinci Jumbo Shells box, great basic sauce