Spinach And Cheese Stuffed Shells With Spicy Tomato Sauce

How can God exact infinite punishment for a finite sin? First, because the person against whom all sin is committed is infinite. Crimes against the infinitely holy, infinitely kind, infinitely good, and infinitely supreme Ruler of the world deserve unending punishment. In addition to that, those condemned to hell will go on sinning for eternity. There is no repentance in hell. So the punishment will continue as long as the sinning does.

Tom Ascol

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	Italian	Cooking liv, Italian	4	Servings

INGREDIENTS

1	T	Olive oil
1		Yellow onion, chopped
1	t	Dried basil, crumbled
1	t	Crumbled
1		Bay leaf
2		Cloves garlic, minced
1/4	t	Red pepper flakes
		Black Pepper and salt
1		1 pound low-sodium
		tomatoes chopped with
		their juice
2	T	Low-sodium tomato paste
16		Extra large shells
1/2	c	Grated Parmesan cheese
1	c	Part-skim ricotta cheese
10	oz	Frozen chopped spinach
		thawed and drained
1/4	t	Ground nutmeg
1		Egg white

INSTRUCTIONS

Heat the olive oil in a heavy saucepan over moderate heat for 1
minute. Add the onion, basil, oregano, bay leaf, half of garlic, red
pepper, and salt and pepper; cook, uncovered, until the onion is
soft-about 5 minutes. Remove 2 tablespoons of the mixture from the
skillet and set aside.  Reduce the heat to low, add the tomatoes and
tomato paste, and cook,  uncovered, for 20 minutes, stirring
occasionally. Set  aside.Meanwhile, cook the pasta shells according to
package  directions, omitting the salt. Rinse with cold water and
drain.  Preheat the oven to 375 degrees F. To prepare the filling,
combine  1/4 cup of the Parmesan cheese in a medium-size bowl with the
ricotta  cheese, spinach, nutmeg, egg white, the remaining garlic and
pepper,  and the reserved onion mixture. Mix well.  Spoon half the
tomato sauce into an ungreased 9x9x2-inch baking dish.  Spoon 3
tablespoons of the cheese filling into each shell, and place  in the
pan. Repeat until all the shells are used. Top with the  remaining
sauce. Cover with aluminum foil and bake for 25 minutes.  Uncover,
sprinkle the remaining Parmesan cheese on top, and bake,  uncovered, 5
minutes longer.  Yield: 4 serving Recipe By     : COOKING LIVE SHOW
#CL8741  Posted to MC-Recipe Digest V1 #252  Date: Sun, 20 Oct 1996
13:16:59 -0500  From: "Jon and Angele Freeman" <jfreeman@netusa1.net>

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 220 Calories From Fat: 111 Total Fat: 12.7g Cholesterol: 30.1mg Sodium: 672.9mg Potassium: 549.7mg Carbohydrates: 12.4g Fiber: 4g Sugar: 3.5g Protein: 16.6g