Ingredients
Scale
- 12 ounces jumbo pasta shells
- 1 ¼ cups shredded mozzarella cheese (reserve ¼ cup)
- 1 cup parmesan cheese (grated)
- 2 lbs ricotta cheese
- 4 eggs (lightly beaten)
- ½ cup fresh spinach (chopped)
- 2 tablespoons fresh garlic (minced)
- 1 teaspoon black pepper
- 1 tablespoon dried parsley
- 8 ounces spaghetti sauce
Instructions
- In a large pot bring water to a boil and cook shells according to package directions or 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 12 x 9” baking dish. Preheat the oven to 375 degrees.
- 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.