Stuffed Shells

Ingredients

1 lb. fresh spinach

1 T. chopped onion

1 T. butter

1 beaten egg

2/3 cup ricotta cheese

1/2 cup grated Parmesan cheese

1/8 tsp. ground nutmeg

I recipe tomato sauce

Sauce

2 T. olive oil

1/2 cup onion, chopped

1 garlic clove, minced

1 - (6 oz.) can tomato paste

3 cups tomato juice

1 heaping tsp. chili sauce

2 T. salsa

1/2 tsp. sugar

1/4 tsp. pepper

Directions

I always double this and stick some in the freezer for a busy day • In large saucepan combine the fresh spinach with a small about of water. Simmer, cov- ered, for 3 to 5 minutes. Drain well. Squeeze the spinach to remove excess moisture. Chop spinach, In a skillet cook on- ion in butter till tender but not brown. Add spinach; heat through, Combine egg, ricotta, Parmesan, nutmeg and spinach mixture. Stuff (20) shells with

filling,.

• Sauté onion and garlic in oil. Add remaining ingredients. Simmer 10 minutes. Pour half the sauce in a baking dish. Stuff shells, arrange in dish and top with remaining sauce. Bake in 350 degree oven 30 minutes.

Notes

Stuffed Shells I always double this and stick some in the freezer for a busy day • In large saucepan combine the