Spinach Stuffed Shells

7 points
Serves 10

12oz uncooked jumbo shells
1/2 large onion, chopped
2 cloves garlic, chopped
1 teaspoon olive oil
32oz canned crushed tomatoes
1 tablespoon basil
2 cup park skim ricotta cheese
16oz reduced fat mozzarella
1egg
10oz chopped frozen spinach,thawed and drained well
2oz parmesan cheese

Boil water and cook shells according to package directions.

Meanwhile saute onions and garlic in oil.  Add tomatoes, salt, pepper, and basil, then simmer on low covered.

Preheat oven to 375 degrees.

In a large bowl mix together ricotta, egg, spinach, mozzarella, and paremesan.  Once shells are cooked and cool, fill shells with the cheese mixture and place in a baking dish with a little sauce on the bottom.  Cover shells with half of the sauce, cover with foil and bake 40 minutes, uncover foil and bake 5 more minutes.  Serve with additonal sauce on top.