Spinach Stuffed Shells With Asiago

Serves 6 to 8.

Note: The sauce recipe makes about 3 1/2 cups, about the same amount as a 26-ounce jar of spaghetti sauce. If you want to avoid dairy, just sub crumbled tofu for the ricotta and nondairy mozzarella style "cheese" for the Asiago, for a streamlined vegan version. From Robin Asbell.

• 1 lb. spinach (pre-washed baby spinach)

• 1 tbsp. extra-virgin olive oil

• 1 large onion, chopped

• 1 small carrot, diced

• 1 rib celery, diced

• 2 garlic cloves, chopped

• 1 (15-oz.) can diced tomatoes, petite, with juices

• 1 (15-oz.) can tomato sauce

• 1/2 c. white wine

• 1 tsp. oregano

• 2 tsp. dried basil

• 1/2 tsp. salt

• 1/2 tsp. pepper

• 15 oz. ricotta cheese (or 15 oz. firm tofu, crumbled)

• 1 c. fresh parsley, chopped

• 5 oz. shredded Asiago cheese (about 1 1/2 c.), or nondairy cheese, divided

• 8 oz. jumbo pasta shells (about 26 of them)

Directions

Bring a large pot of water to a boil, and set up a large colander in the sink. Drop the spinach by the handful into the boiling water, stirring with each addition. Bring the water back to a boil for a few seconds, just until the spinach is bright green, then drain the spinach, and rinse with cold water. Drain the spinach and wring it out by the handful, then spread the spinach on a kitchen towel. Wrap the towel around the spinach and roll it up, and press down to press all the water out of the spinach. Chop the spinach and reserve.

In a 4-quart pot, pour the olive oil and place over medium-high heat. Add the onion, carrot and celery and stir. Cook until the vegetables sizzle, then reduce to medium-low and stir for at least 5 minutes to soften. Add garlic and stir for a few seconds.

Add the diced tomatoes, tomato sauce, white wine, oregano, basil, salt and pepper and raise the heat to bring to a boil, then reduce to hold the sauce at a simmer. Cook, stirring often, for about 10 minutes, until thickened. Let cool.

In a large bowl, combine the prepared spinach, ricotta cheese or tofu, parsley and 1/2 cup shredded cheese. Stir to mix well. Reserve.

Bring a large pot of water to a boil, and salt the water generously. Cook the pasta shells according to package directions, about 10 minutes, then drain.

Spread about 1 cup of the tomato sauce in a 9- by 13-inch baking pan. Use a tablespoon to form heaping, 2 tablespoon-sized portions of spinach filling, then gently stuff each into a cooked shell. Place in the baking pan.

When all the shells are filled, spoon the remaining sauce over the shells. Cover the pan with foil, leaving some airspace over the shells and crimping it tightly around the rims. (If the foil is touching the tops of the shells it will discolor the sauce.) Bake for 30 minutes, then uncover the pans and sprinkle with remaining Asiago cheese. Return to the oven, uncovered, and bake for 15 minutes longer to melt and brown the cheese. Serve hot.

Nutrition information per each of 8 servings:

Calories350Fat15 gSodium870 mg

Carbohydrates39 gSaturated fat8 gAdded sugars0 g

Protein16 gCholesterol45 mgDietary fiber5 g

Exchanges per serving: 2 vegetable, 2 starch, 1 high-fat protein, 1 fat.