To prepare the filling, melt the butter in a
saucepan and add the onion and garlic. Cook until tender and then
add the spinach. Once the spinach is wilted, remove the mixture from
the heat and cool to room temperature. Cook the shells in salted boiling
water until almost al dente. Drain, rinse in cold water and drain
again. Fill each shell with the ricotta mixture, and place in a 9
x 13 inch baking pan. Top with half the Bolognese sauce, and half
the cheese. Bake in a preheated 350F oven until heated through. Arrange
three stuffed shells on each plate, top with more Bolognese sauce
and sprinkle with the remaining Parmesan.
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