Spinach + Ricotta Stuffed Shells

I made this much more spinach heavy and less cheese heavy, which I prefer.  Don't get me wrong - it's still filled with a ton of cheese.  It was good, but a little generic - I think next time, I'll cook the spinach first with the garlic, cumin, and throw in some nutmeg in order to get more rich flavor.

Ingredients:

2 cups Tomato Sauce, divided
2 1/2 cups Ricotta Cheese (or 1 container)
24 Jumbo Pasta Shells
2 tsp Onion Powder
2 tsp Oregano
1 tsp Nutmeg
Salt + Pepper
1 packages Frozen Spinach, defrosted + drained
1 Egg Yolk
2 Garlic Cloves, minced

1. Preheat the oven to 350 degrees.  Boil water and cook the pasta shells. Drain pasta and rinse with cold water.

2. If spinach is not defrosted, then place into a pot with water and heat until thawed.  Otherwise, wrap spinach in a dish towel and squeeze water out.  (See here for a step-by-step)

3. Chop garlic and cook over medium-high heat.  Add in spinach, oregano, nutmeg, onion powder, salt + pepper and cook for 2 minutes.

4. Toss spinach in a bowl with egg yolk and ricotta.  Mix well.

5. Coat a large baking pan with 1 cup of tomato sauce on the bottom.

6. Stuff shells with spinach-ricotta mixture, place in baking pan, and cover with the remaining tomato sauce.

I just did this part by hand - way easier than trying to use a spoon.

7. Bake for 30 minutes.

Yum yum yum.

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Original Recipe:
Cooking Light