Source: Quinoa 365: The Everyday Superfood by Patricia Green and Carolyn Hemming
After reading this recipe, I felt like it might need more so I added it. See my additions below and feel free to try it their way first if you want. (Note: I never did it their way.)
1 onion chopped*
2 cloves garlic, minced*
1/3 cup quinoa
2/3 cup water
One 12 oz box jumbo pasta shells (I only used 18 shells, about 1/2 the box)
2 large eggs
1 1/2 cups shredded part-skim mozzarella cheese
1 cup ricotta cheese
3/4 cup freshly grated Parmesan cheese
One 10 oz package chopped frozen spinach, thawed and squeezed almost dry
1/4 tsp salt and pepper
1/4 tsp nutmeg*
3 cups tomato sauce
1 tsp Italian seasoning*
Bring the quinoa and water to a boil in a medium saucepan. Cover, reduce to a simmer and cook for 10 minutes. Turn off heat and leave the covered saucepan on the burner for another 6 minutes. Fluff with a fork and allow the quinoa to cool.
Preheat the oven to 350F. Cook pasta shells according to the directions on the box.
Saute the onions and garlic, about 3 minutes.
Beat the eggs. Add the quinoa with the mozzarella, ricotta, Parmesan, spinach, salt and pepper, and nutmeg, onion and garlic – if using.
Spread the tomato sauce with the back of a spoon over the bottom of a 9 by 13 inch casserole dish, sprinkle seasoning on tomato sauce.
Fill each pasta shell with about 2 to 3 Tbsp of the cheese mixture and place in the casserole dish, beginning at one corner of the dish. (A few shells may be left over, if using whole box.)
Cover with foil and bake on the center over rack for 20 minutes. Remove the foil and bake for an additional 10 minutes, until the pasta is slightly golden and the sauce is bubbling.