We are always looking for ways to sneak spinach into our kid’s diet. I wish my parents had done the same rather than just trying to serve me boiled, mushy, spinach, blech, because I really do enjoy it in foods. Pasta is really the quintessential place to add almost anything from meats to vegetables, and even some fruits. Spinach makes the cheese in this recipe pop without overpowering it, which is perfect for introducing it to children.

•    20 jumbo pasta shells (cannelloni or manicotti), cooked al dente and tossed with olive oil
•    1/2 pound fresh spinach leaves, washed and stems removed or 1 cup frozen spinach, thawed and squeezed dry of excess water (you can use frozen to save time!)
•    2 cloves garlic, minced
•    1/2 pound part-skim ricotta cheese
•    1/2 pound part-skim mozzarella cheese, grated
•    1 egg, lightly beaten
•    1 tablespoon fresh basil leaves, finely minced
•    salt, to taste
•    freshly ground black pepper, to taste
•    2 teaspoons extra virgin organic olive oil
•    1 1/2 cups organic pasta sauce
•    1/2 cup freshly grated Parmesan cheese

Preheat oven to 375 degrees. Cook pasta until its al dente, drain and toss lightly in olive oil.

Prepare fresh spinach if needed, add to pan of water and cook over low until the leaves are wilted, drain and chop finely. Frozen spinach should be squeezed to remove liquid and chopped finely. Mix spinach with garlic, ricotta, mozzarella, egg, basil, salt and pepper.

Line bottom of baking dish with pasta sauce, fill each sell with filling and layer in pan. Pour remaining sauce over shells, top with Parmesan cheese, cover with foil, and cook for 40 minutes or until hot throughout.