Spinach and Cheese Stuffed Shells | Hy-Vee

Ingredients

• 16 jumbo pasta shells
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 8 ounces fresh baby spinach, washed and roughly chopped
• 1 (10.5 ounce) can condensed cream of mushroom soup
• 1 (8 ounce) package cream cheese, softened
• 1 (6 ounce) can chickpeas, drained and rinsed
• 1/2 cup grated Parmesan cheese
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 pound ground beef or Italian sausage
• 12 ounces ricotta cheese
• 1 egg, beaten