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. Courtesy Woodbridge Chardonnay
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|Serving Size: 1 Serving (215g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 116 (37%)|
|Amt Per Serving||% DV|
|Total Fat 12.9g||17 %|
|Saturated Fat 6.7g||33 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 64.5mg||20 %|
|Sodium 547.6mg||19 %|
|Potassium 759.9mg||20 %|
|Total Carbohydrate 32.4g||10 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 29.3g|
|Protein 17.6g||25 %|
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Calories per serving: 311
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