Spinach and ricotta stuffed shells

Ingredients

• 12 oz jumbo pasta shells
• 15 oz ricotta
• 10 oz frozen chopped spinach
• 1 egg
• 2 cups shredded mozzarella
• 2 oz parmesan
• 1 jar marinara sauce
• 1 tsp Italian seasoning

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Method

1. Heat oven to 375°F. Cook the shells until just shy of done.
2. Mix ricotta, thawed and squeezed spinach, egg, half the mozzarella, parmesan and seasoning.
3. Spread half the marinara in a baking dish, fill the shells and arrange on top. Add the rest of the sauce and mozzarella.
4. Cover and bake 25 minutes, then uncover for 10.

Cook meat, poultry, seafood and eggs to a safe internal temperature, and check every label if you're cooking for someone with an allergy. Times, temperatures and nutrition figures are guides, not guarantees. Food safety and recipe disclaimer