This sounded amazing when I looked up the recipe; however, it had no sauce and my husband doesn't like crunchy baked pasta, so I quickly defrosted some of my homemade spaghetti sauce (see my post on spaghetti and meatballs for the recipe) and used that for the sauce.
First, cook your 11 ounce box of large pasta shells according to the package directions; while that's cooking, combine a pound of ricotta, 8 ounces of feta cheese, one egg, 2 Tablespoons of olive oil, and two cups of spinach. This should make a stiff filling. Add two crushed garlic cloves and seasoned salt to taste.
By now, your shells should be cooked through; drain them and rinse them off with cold water to make them cool enough to handle. Spoon the filling into the shells and arrange them in a glass dish greased with olive oil; pour the spaghetti sauce on top. Bake this in a 325 degree oven for 30 minutes, checking at 25 to make sure your sauce doesn't scorch.
Will loved this dish. If I wasn't mistaken, he had two helpings. I loved it, but unfortunately, I still have indigestion from last night, so evidently it didn't love me. I had a ton of shells left over, probably from adding too much cheese filling, so I will make it without the sauce and see what happens.
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