Conchiglie with Zucchini and Spinach

1 box (12 oz/375 g) jumbo conchiglie

1 cup freshly grated Parmesan cheese

FILLING

3 medium zucchini

 salt

1 bunch spinach (about 8 oz)

1/4 cup butter

2 onions, finely chopped

1 clove garlic, minced

1 lb. ricotta cheese

1 cup freshly grated Parmesan cheese

2 eggs

1/4 cup chopped fresh basil or parsley

1/4 tsp pepper 

SAUCE

1/4 cup butter

2 onions, finely chopped

2 cloves garlic, minced

2 cans  (each 28 oz/796 ml) tomatoes

salt and pepper

FILLING

Grate zucchini and place in colander.  Sprinkle with 2 tsp salt: let drain for 30 minutes.   Rinse and drain well: drain on paper towels.

Trim spinach and rinse under water; shake off extra water.  In saucepan, cover spinach and cook, with just the water clinging to leaves, over medium-high heat for about 5 minutes or just until wilted.  Drain well and squeeze dry: chop coarsely and set aside.

In large heavy skillet, melt butter over medium heat: cook onions and garlic for about 5 minutes or until tender.  Add zucchini:  cook until any moisture has evaporated.  Add spinach and mix well.  Let cool:  drain off excess liquid.  

In large bowl, beat ricotta until smooth:  beat in Parmesan eggs, parsley, 1 tsp salt and pepper .  Stir in zucchini mixture until combined:  set aside.

SAUCE

In saucepan melt butter over medium heat:  cook onions and garlic for about 5 minutes or until softened.  Add tomatoes, breaking up with spoon:  cook for 30 to 45 minutes or until thickened.  Purée in food processor:  season with salt and pepper to taste.  Set aside.

PASTA

In large pot of boiling salted water, cook conchiglie for 8 to 10 minutes or until tender but firm:  drain and refresh under cold water.  

ASSEMBLE

Spoon some of the filling into each conchiglie:  arrange, stuffed side up in a greased 13 x 9 inch  3L baking dish. ( If there are small broken conchiglie, coarsely chop them and put on bottom of baking dish first.)

Pour sauce over top and then sprinkle with up to  1 cup ( to taste) of Parmesan cheese. 

Bake in 350 degree oven for 40 to 50 minutes or until bubbling.  Makes 8 servings.