Spinach-Stuffed Pasta Shells from Elaine

Prep: 25 minutes

Bake: 40 minutes

View Nutrition Facts

Ingredients

      12 dried jumbo shell macaroni

      1 10-ounce package frozen chopped spinach, thawed

      2 eggs

      1 8-ounce package shredded Italian cheese blend (2 cups)

      1 cup ricotta cheese

      1 26- to 32-ounce jar pasta sauce

Directions

1. Cook pasta according to package directions; drain. Rinse with cold water; drain again. Meanwhile, drain thawed spinach well, pressing out excess liquid.

2. For filling, in a medium bowl beat eggs. Stir in spinach, 1-1/2 cups of the Italian cheese blend, and the ricotta cheese. Spoon 2 rounded tablespoons of the filling into each jumbo shell. Place shells in 2-quart square baking dish. Pour pasta sauce over shells.

3. Cover and bake in a 350 degree F oven about 40 minutes or until heated through. Sprinkle with remaining 1/2 cup Italian cheese blend before serving.

4. Makes 4 servings

5. Make-ahead directions: Cover casserole with plastic wrap, then foil. Chill for up to 24 hours. To serve, remove plastic wrap; cover with foil. Bake chilled shells in a 375 degree F oven for 50 to 55 minutes or until heated through.