Ricotta and Spinach Stuffed Shells | Whole Living Eat Well - Whole Living

Ingredients

• 1 (28-oz.) can whole tomatoes
• 2 tablespoons olive oil
• 1 onion, finely diced
• 2 cloves garlic, minced
• Coarse salt and ground black pepper (to taste)
• 3/4 cup boiling water
• 1/2 cup bulgur
• 25 jumbo pasta shells
• 1 pound bunch spinach, stems removed
• 1 (15-oz.) container part-skim ricotta
• 1 egg, beaten
• 1/4 cup freshly grated Parmesan cheese