October 11th, 2007
By Paula Bowman
Preheat oven to 350 deg. F.
Bring a large pot of salted water to boil. Add pasta and cook al dente (slightly firm). Drain and toss with oil. Set aside.
Place ricotta, spinach, 3/4 cup Parmesan, egg, pesto (if using), lemon zest, salt and nutmeg in a food processor bowl. Pulse until finely chopped.
Spread 2 cups tomato sauce over bottom of 13 x 9-inch baking dish. Fill each shell with 1-1/2 tablespoons ricotta mixture and arrange on top of tomato sauce. Place dollops of remaining tomato sauce on top of pasta shells. Sprinkle with remaining Parmesan. Cover tightly with foil.
Bake for about 30 minutes. Remove foil and continue to bake another 5 minutes until cheese is golden.
Per serving (1/6 recipe): 490 calories, 21.2 g fat, 436.9 mg calcium, 1,491 mg sodium, 50.2 g carbohydrates, 6.2 g fibre, 24.5 g protein; excellent source of vitamin A, vitamin B12, calcium; good source of riboflavin, iron and phosphorus.