3 cups marinara sauce
2 1/2 c. chopped fresh spinach
2 1/2 c. fresh broccoli, chopped very small
3 Tbls chopped garlic
Olive oil
2 tsp basil
1 tsp oregano
1/2 tsp salt
pepper, optional
Filling: 1 32 oz container part-skim ricotta
3 ounces Parmesan, grated (about 2/3 cup)
2 cups part-skim mozzarella, grated
1 egg, lightly beaten
Directions
Heat oven to 350°F. Cook the pasta 8 to 10 minutes . Drain and rinse under cold water to cool.spread out on large board or baking sheet to cool. Separate if needed.
Spread 1 cup of the sauce onto the bottom of a large broiler-proof baking dish.
Roughly chop the spinach and place in a large bowl. Chop the broccoli and add it to the bowl. Heat a large skillet until hot, pour enough olive oil to lightly cover the bottom. Add the chopped garlic and stir about 20 seconds. Add the spinach and broccoli and stir about 1 minute. Turn off heat and continue to stir around for about another minutes until spinach is somewhat wilted.
In a large bowl add the ricotta, Parmesan, 1 cup of the mozzarella, and 1/2 tsp each salt and pepper. Add the spinach and broccoli mixture. Stir well. Stir in the beaten egg.
Spoon the mixture into the shells (about 1/4 cup each) and place on top of the sauce. I use a regular sized ice cream scoop as it seems to be about the perfect amount. Pour remaining sauce lightly over the stuffed shells.
Sprinkle with the remaining mozzarella and bake until the shells are heated through, 15 to 20 minutes. Bake an additional 5 to 8 minutes if needed for a lightly browned cheese. Serve with salad and garlic bread.
