Jumbo Stuffed Shells with Spinach and Ricotta

I'm becoming more flexible in my cooking. For example, I thought I was going to make lasagna rolls until I realized I didn't have lasagna noodles. So I used what I had -- jumbo shells -- and dinner still turned out great!

This is a great meal to make in advance for a couple of easy weeknight dinners.

Ingredients:

• 1 box jumbo pasta shells
• 1 tub ricotta cheese
• 1 box frozen spinach
• 1 cup parmesan
• 1 tsp garlic
• 1 egg
• 1 jar tomato sauce
• 1 cup mozzarella cheese
• salt and pepper to taste

Directions:

Boil pasta in salted water until al dente.

Rinse with cold water and let cool off.

Thaw spinach and press well to drain water out.

In a separte bowl, mix together ricotta, spinach, garlic, egg, parmesan, salt and pepper.

Pour a thin layer of tomato sauce in a lasagna pan.

Stuff pasta shells with a spoonful of mixture. Now, the shells are closed like a clam, so it may look challenging to stuff, but if you put it in your hand lengthwise, squeezing your hand will help open it up to stuff. It doesn't have to be neat.

Arrange in lasagna pan.

Cover with tomato sauce and mozzarella cheese. (I also didn't realize that I didn't have mozzarella cheese...)

Cover with tinfoil and bake at 425 degrees for 20 minutes.

Uncover and bake for another 10 minutes until cheese is bubbling.

Download the recipe for Jumbo Stuffed Shells with Ricotta and Spinach