Spinach and Cheese Stuffed Shells

By á-47

Ingredients

• 12 jumbo pasta shells
• 1 (10 oz) frozen chopped spinach, thawed and well drained
• 1 cup ricotta cheese
• 1/2 cup grated parmesan cheese
• 1 egg white, slightly beaten
• 2 Tbsp. milk
• 1 (32 o) jar Classico Tomato and Basil Pasta sauce, or 4 cups
• 12 cup shredded mozzarella cheese

Preparation

Step 1

Preheat oven to 350 degrees. Cook pasta al dente according to package directions and drain.

In a medium bowl, mix together spinach, ricotta, parmesan, egg white and milk. Stuff each shell with about 2 Tbsp. of the cheese mixture.

Spoon about 1 1/2 cups of pasta sauce into an 8x8" baking dish and spread evenly. Arrange the stuffed shells in the baking dish and spoon the remaining pasta sauce evenly over the top.

Cover tightly with foil and bake for 15 minutes. Remove the foil and sprinkle with mozzarella. Bake, uncovered for an additional 15 minutes, or until heated through. Let rest for 5 minutes before serving.

Can be made ahead of time. Cover and store in the refrigerator until ready to bake.