Instructions: Preheat oven to 375F. Wash and drain spinach. Remove thick stems. Place spinach in a pot with just the water clinging to the leaves. Cover and cook until spinach wilts. Drain in a sieve. When cool, squeeze dry and chop medium-fine.

Mix spinach, cheeses, sun-dried tomatoes, garlic, basil, salt and pepper.

Stir in egg.

Boil pasta shells until still slightly underdone, about 10 minutes. Drain and transfer to a bowl. Toss with oil.

Spread spaghetti sauce in a baking dish just large enough to hold the pasta shells in one layer. Fill each shell with about 1-1/2 tablespoons of the spinach mixture, then arrange in dish filling side up. Sprinkle with cheese. Cover and bake 45 minutes.

Serves 4 or more

Notes: Perfect with Woodbridge Chardonnay

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