12 oz Jumbo pasta shells
1 1/4 c Mozzarella cheese; shredded
1 c Parmesan cheese; grated
2 lb Ricotta cheese
4 Eggs; lightly beaten
1/2 c Fresh spinach; chopped
2 tb Fresh garlic; minced
1 ts Black pepper
1 tb Dried parsley
8 oz Spaghetti sauce
In a large pot bring water to a boil and cook shells until al
dente. Drain and plunge into cold water to cool. Drain again and
set aside.
In a medium bowl combine 1 cup mozzarella cheese, parmesan,
ricotta, eggs, spinach, garlic, pepper and parsley.
Pour a thin layer of spaghetti sauce on the bottom of a 12x9"
baking dish. Preheat the oven to 375 F.
Spoon the cheese mixture into each shell and place right side up
in a baking dish. Repeat until cheese mixture is gone. Pour the
remaining sauce over the shells. Cover loosely with tin foil and
bake in the oven for 40 minutes. During the last 5 minutes of
baking, remove the tin foil and sprinkle the remaining mozzarella
cheese on top of the shells. Bake 5 more minutes. Remove from the
oven and serve.
