You are here: Home » Recipes » Spinach and Cheese Stuffed Shells with Sauce Spinach and Cheese Stuffed Shells with Sauce Recipe by Our Cookbook Collection Yield 10 servings Prep 30 minutes Cook 1 hour + Pasta dinner done right. The whole family will love these stuffed-to-the-brim shells. Chronicle Books PrintEmail Ingredients Marinara Sauce:2 tablespoons olive oil1/2 yellow onion, chopped3 garlic cloves, minced1 (14 1/2-ounce) can diced tomatoes2 (14 1/2-ounce) cans tomato sauce2 beef bouillon cubes1/2 teaspoon dried basil1/2 teaspoon dried oregano1 tablespoon chopped fresh flat-leaf parsley2 teaspoons sugar1 teaspoon coarse salt Freshly ground pepperPasta:1 (12-ounce) box jumbo pasta shells, cooked and drained2 tablespoons olive oil1 pound fresh spinach1/4 cup water1 1/4 cups shredded mozzarella cheese3 cups ricotta cheese2 large eggs, lightly beaten2 garlic cloves, minced1 cup freshly grated Parmesan cheese, divided1/8 teaspoon ground nutmeg1/2 teaspoon coarse salt1/4 teaspoon white pepper1/4 cup minced fresh flat-leaf parsley Instructions To prepare marinara sauce, heat olive oil in a large, heavy saucepan over medium heat. Add onion and sauté until translucent. Add garlic and sauté 1 minute. Add tomatoes, tomato sauce, bouillon cubes, basil, oregano, parsley and sugar. Stir well. Simmer over low heat 30 minutes, stirring occasionally. Season with salt and pepper to taste. Makes about 6 cups. Preheat oven to 350F. Toss cooked pasta with olive oil and set aside. Combine spinach with 1/4 cup water in a large saucepan over medium heat. Simmer, covered, until spinach is wilted, 3 to 5 minutes. Drain well and squeeze spinach to remove excess moisture. Finely chop spinach. Combine mozzarella, ricotta, eggs, garlic, spinach 1/2 cup Parmesan, nutmeg and salt and pepper in a large bowl. Stir to blend. Generously stuff pasta shells with cheese mixture. Place stuffed shells in 2 (13 x 9-inch) baking dishes and cover with marinara sauce. Sprinkle evenly with remaining Parmesan cheese and parsley. Bake 25 to 30 minutes, until cheese is melted and sauce is hot and bubbly. Let cool 5 to 10 minutes before serving. Recipe reprinted with permission from Jack Witherspoon’s Twist It Up (Chronicle Books, 2011).