- 1 box jumbo shells
- 1 lb ricotta
- 1 lb mozarella
- 1 egg
- 1 pkg frozen, chop spinach defrosted & drained (optional)
- pasta sauce
Boil shells until al dente. Drain and cool in cold water.
Mix together other ingredients.
Stuff shells. Pour a small amount of sauce in bottom of baking dish.
Place shells in pan and drizzle sauce over top. Cover with foil. Bake 375 for 45 minutes. Uncover for 15 minutes or until bubbly.