Baked Onions

Preheat oven to 425°F. Cut a 1/2-inch-thick slice from tops of each onion, discard the tops, and trim just enough from bottoms for onions to stand upright. Scoop out all but outer 2 or 3 layers from the center of each onion.

Arrange onion shells, open sides up, in a 9 x 13-inch casserole dish, add 1/2 cup water and cover pan tightly with aluminum foil. Roast onions in middle of oven until tender, about 25 to 30 minutes.

Meanwhile, place cubed bread in medium bowl. Pour warm water over; soak 5 minutes. Drain, then squeeze bread dry. Return bread to same bowl. Add melted butter, breadcrumbs, garlic and spinach; blend well. Season stuffing with salt and pepper.

Reduce oven temperature to 350°F. Transfer onion shells to a work surface and pour off water in pan. Cover the bottom of the casserole dish with marinara sauce. Fill shells with stuffing mixture, mounding it, and top with mozzarella and return to oven.