Happy Belated Thanksgiving! Over my long holiday weekend I found time to make stuffed shells for the first time. They came out pretty good if I do say so myself!
Ingredients
1/2 of a 12-ounce box of jumbo pasta shells (about 18 shells)
2 teaspoon salt
1 (15-ounce) container ricotta cheese
2 large eggs
1 cup grated parmesan cheese
2 cups grated mozzarella cheese (divided into 1 cup each)
2 tablespoon chopped fresh parsley (or 2 teaspoons dried)
1/2 of a 12-ounce box of jumbo pasta shells (about 18 shells)
2 teaspoon salt
1 (15-ounce) container ricotta cheese
2 large eggs
1 cup grated parmesan cheese
2 cups grated mozzarella cheese (divided into 1 cup each)
2 tablespoon chopped fresh parsley (or 2 teaspoons dried)
1 teaspoons of dried oregano
1 (26-ounce) jar Italian pasta sauce
1 (26-ounce) jar Italian pasta sauce
1/2 onion, minced
2 cloves garlic, minced
2 TBS olive oil
Frozen spinach, thawed and squeeze dried (optional)
Directions:
Preheat oven to 350 degrees. Bring a large pot of water to boil over high heat. Add 1 teaspoon of salt and the pasta shells to the water. Boil the pasta shells until they are tender, but still a little firm (al dente), about 10 minutes. While the water is boiling, toss 1 TB oil, minced onion and garlic in skillet over medium heat until onions become soft, translucent and fragrant- about 5 minutes. Scrape out of skillet and let cool.
Directions:
Preheat oven to 350 degrees. Bring a large pot of water to boil over high heat. Add 1 teaspoon of salt and the pasta shells to the water. Boil the pasta shells until they are tender, but still a little firm (al dente), about 10 minutes. While the water is boiling, toss 1 TB oil, minced onion and garlic in skillet over medium heat until onions become soft, translucent and fragrant- about 5 minutes. Scrape out of skillet and let cool.
When pasta is done, drain the shells, run under cold water to stop the cooking process and set aside.
In a large bowl stir together: the ricotta cheese, eggs, Parmesan cheese, 1 cup mozzarella cheese, the onion and garlic mixture, 1 teaspoon salt, 1/4 teaspoon balck pepper, oregano, and parsley. 
Pour 1 TB olive oil in casserole 9x12 casserole dish and spread around. Then pour about 1 cup of pasta sauce and spread that around to cover the bottom of the dish.
Spoon heaping tablespoons of the ricotta filling into each cooked pasta shell. I added the spinach to the mixture at the end to make about 7 spinach and ricotta shells.
Place the filled shells, side by side, (I fit three lengthwise rows of 7 shells per row), into the casserole dish. 
Spoon the remaining pasta sauce, and remaining 1 cup of mozzarella cheese on top of the shells. 
Bake uncovered until bubbly, about 30 minutes.
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