12 jumbo pasta shells

3 tbsp extra virgin olive oil

1 white onion, diced

½ pound 80/20 ground beef

3 cloves garlic, minced

15 ounce tub ricotta cheese

1 box frozen, chopped spinach, defrosted and squeezed really well of excess water

1 egg

2 cups shredded mozzarella cheese

½ cup grated Parmesan cheese

1 tsp dried oregano

1 tsp dried basil

1 tsp dried parsley

2 ½ cups marinara sauce

Salt

Freshly ground black pepper

• Pre-heat oven to 350 degrees.
• Spray a 9 x 9 glass dish with non-stick cooking spray and set aside.
• Partially cook the pasta shells in a large pot of boiling salted water until tender but still a little firm to the bite, about 5 to 6 minutes.  Drain and set aside.
• While pasta is cooking, add olive oil to medium pan over medium heat.  Add onion and sauté until softened slightly.  Add ground beef and garlic; break up beef as it cooks and sauté until it is cooked through.   Remove from heat and let cool slightly.
• Add ricotta cheese, spinach, egg, mozzarella cheese, 2 tbsp. of the Parmesan cheese and meat mixture to a medium size bowl and mix well until combined.
• Lightly cover the bottom of the glass dish with a few spoonfuls of marinara sauce.
• Fill cooked shells with cheese mixture.  Place into cooking dish.  Cover shells with remaining marinara sauce and sprinkle with mozzarella, remaining Parmesan cheese, oregano, basil and parsley.
• Cook in oven for 20 – 25 minutes until cheese is melted and slightly browned.
• Serves 4