RICOTTA AND SPINACH STUFFED SHELLS

Ricotta and Spinach Stuffed Shells image

Provided by Martha Stewart

Number Of Ingredients 12

1 28-oz. can whole tomatoes
2 tablespoons olive oil
1 onion, finely diced
2 cloves garlic, minced
Coarse salt and ground black pepper
3/4 cup boiling water
1/2 cup bulgur
25 jumbo pasta shells
1 pound bunch spinach, stems removed
1 15-oz. container part-skim ricotta
1 egg, beaten
1/4 cup freshly grated Parmesan

Steps:

Pulse tomatoes and their juices in a food processor until smooth.
Heat oil in a medium pan over medium heat. Saute onion and garlic until tender, about 7 minutes. Add tomatoes and cook, stirring until slightly thickened, about 20 minutes. Season with salt and pepper. Let cool.
Heat oven to 350 degrees. Pour boiling water over bulgur, cover, and let stand until soft and water is absorbed, 30 minutes.
Cook shells in a large pot of salted boiling water. Drain and let cool.
Steam spinach, covered, over medium heat, stirring occasionally, until tender. Squeeze out excess moisture, coarsely chop, and add to bulgur. Stir in ricotta. Season with salt and pepper. Stir in egg.
Coat bottom of a 9-by-13-inch casserole dish with 1 cup sauce. Spoon filling into shells and arrange in pan. Add remaining sauce, cover with foil, and bake until bubbling, about 40 minutes. Sprinkle with Parmesan before serving.

Nutrition Facts : Calories 392 g, Cholesterol 59 g, Fat 11 g, Fiber 7 g, Protein 21 g, Sodium 339 g