Our updated stuffed shells are a great candidate for entertaining.

Makes 6 servings

ACTIVE TIME: 1 1/4 hours

TOTAL TIME: 2 hours

EASE OF PREPARATION: Moderate

24 jumbo shells (8 ounces)
1 1/2 teaspoons extra-virgin olive oil
2 onions, finely chopped (2 cups)
2 pounds fresh spinach, trimmed and washed or two 10-ounce packages frozen chopped spinach, thawed and squeezed dry
2 cups part-skim ricotta cheese (20 ounces)
2/3 cup fine dry breadcrumbs
1/2 cup freshly grated Parmesan cheese (1 ounce), divided
1/4 teaspoon freshly grated nutmeg
Salt & freshly ground pepper to taste
1 large egg white, lightly beaten with a fork
3 cups Tomato Sauce for Pasta (recipe follows) or prepared spaghetti sauce

1. Preheat oven to 375°F. Cook shells in a large pot of salted boiling water, stirring often, until al dente, about 15 minutes. Drain and rinse under cold water. Set aside.
2. Heat oil in a large nonstick skillet over medium-high heat. Add onions and sauté until softened, about 3 minutes. If using fresh spinach, add it, in batches, and toss with tongs until wilted. Drain in a colander, pressing out excess moisture with the back of a spoon. Let cool. If using thawed frozen, add it to the onions and toss to mix well. Set aside.
3. Combine ricotta, breadcrumbs, 1/4 cup Parmesan and nutmeg in a bowl; mix well. Add the reserved spinach and season with salt and pepper. Stir in egg white.
4. Stuff each of the reserved shells with a generous 2 tablespoons of the ricotta mixture. Spread 1 cup tomato or spaghetti sauce in the bottom of a 9-by-13-inch baking dish. Arrange the stuffed shells in a single layer. Top with the remaining 2 cups of the sauce and sprinkle with the remaining 1/4 cup Parmesan cheese. Bake for 30 minutes, or until the top is golden and the shells are heated through. (If the top browns too quickly, tent loosely with aluminum foil.) Let cool for 10 minutes before serving.

NUTRITION INFORMATION: Per serving: 435 calories; 12 g fat (6 g sat, 4 g mono); 32 mg cholesterol; 61 g carbohydrate; 26 g protein; 8 g fiber; 488 mg sodium; 1,575 mg potassium.
Nutrition bonus: Vitamin A (315% daily value), Vitamin C (104% dv), Folate (86% dv), Calcium (51% dv), Magnesium (47% dv), Potassium (45% dv), Iron (41% dv), Selenium (30% dv), Zinc (21% dv).
3 1/2 Carbohydrate Servings

RELATED RECIPES: Basic Tomato Sauce