Spinach and Ricotta Stuffed Shells

Submitted by: June Shockley 
Originally found in Real Simple 2010

Ingredients:

• 20 jumbo pasta shells (about half a 12-ounce box)
• 1 24-ounce jar marinara sauce
• 2 15-ounce containers ricotta
• 2 cups baby spinach, chopped
• 1/2 cup grated Parmesan (2 oz)
• salt and pepper
• 1 cup grated mozzerella

Instructions

• Heat oven to 400 degrees. Cook pasta according to package instructions; drain and run under cold water until cool.
• Spread the marinara sauce in the bottom of a large baking dish.
• In a bowl, combine ricotta, spinach, Parmesean 1/2 t. salt and 1/3 t. pepper. Spoon the mixture into the shells and place them on top of the sauce. Sprinkle with mossarella and bake until the shells are heated through, 10-12 minutes. Bake until cheese begins to melt. 

Serve with side salad and garlic bread, if desired.

(Instructions tell you to broil too, an additional 2-5 minutes, until cheese turns a little brown.