Spinach Cheese Stuffed Shells

Ingredients

• 24 jumbo pasta shells, (8 ounces)
• 1 ½ teaspoons extra-virgin olive oil
• 2 onions, finely chopped
• 2 pounds fresh spinach, trimmed and washed, or two 10-ounce packages frozen chopped spinach, thawed and squeezed dry
• 2 cups part-skim ricotta cheese
• ⅔ cup plain dry breadcrumbs
• ½ cup freshly grated Parmesan cheese, divided
• ¼ teaspoon ground nutmeg
• ⅛ teaspoon salt
• Freshly ground pepper, to taste
• 1 large egg white, lightly beaten
• 3 cups prepared marinara sauce, preferably low-sodium

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