Spinach & Cheese Stuffed Shells with Tomato Sauce

Beside a hot tasty soup, I want something cheeeeeeesy, so i decide to make a Spinach & Cheese Stuffed Shells with Tomato Sauce

Ingredients:

1 tablespoon olive oil

1 small onion

1 medium size carrot

1 celery stalk

2 dried bay leaves

1 teaspoon dried basil, crumbled

1 teaspoon dried Italian seasoning

3 cloves garlic, minced

1/4 teaspoon red pepper flakes

Black Pepper and salt

1 can (1 pound) low-sodium tomatoes, chopped with their juice

2 can 26.5 oz Spaghetti Sauce

1 package of large shells

1/2 cup mozzarella

1/2 cup grated Parmesan cheese

1 cup part-skim ricotta cheese

10-ounce package frozen chopped spinach, thawed and drained

1 egg

Cut the onion, carrots and celery into small piece and put them into a food processor

In a large pot, heat the oil over a medium-high flame.

Add the garlic first and then add the onion, carrots and celery mixture and saute about 5 minutes.

Add the tomatoes, 1 can Spaghetti Sauce and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 30mins

Remove and discard the bay leaves. Season the sauce with more salt and pepper, to taste.

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, egg white and 1/4 mozzarella, mix well

Spoon half the tomato sauce into an ungreased 9x9x2-inch baking dish.

Spoon some cheese filling into each shell, and place in the pan.

Repeat until all the shells are used.

Top with the remaining sauce and 1/4 cup mozzarella, add another can of Spaghetti Sauce if need ( I like it more Sauce!)

Cover with aluminum foil and bake for 40 minutes

Uncover, sprinkle the remaining Parmesan cheese on top, and bake, uncovered, 5 minutes longer or longer untill the cheese is golden and bubbling!