1(12-ounce) box jumbo pasta shells, cooked and drained
2tablespoons olive oil
1pound fresh spinach
1 1/4cups shredded mozzarella cheese
3cups ricotta cheese
2large eggs, lightly beaten
2garlic cloves, minced
1cup freshly grated Parmesan cheese, divided
1/8teaspoon ground nutmeg
1/2teaspoon coarse salt
1/4teaspoon white pepper
1/4cup minced fresh flat-leaf parsley
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).