Spinach and Ricotta Stuffed Shells
12 ounces jumbo pasta shells, cooked
2 cups basil tomato sauce (recipe here)
7 ounces ricotta cheese
1 egg, beaten
2 cups mozzarella cheese, shredded
¼ cup parmesan cheese
6 ounces baby spinach
Preheat oven to 350 degrees F.
Spray a baking dish with cooking spray and spread 1 cup of basil tomato sauce on bottom of baking dish.
In a medium bowl, combine ricotta, egg, mozzarella, parmesan and spinach.
Spoon filling into each pasta shell.
Arrange stuffed pasta shells in baking dish. Spread remaining 1 cup tomato sauce over shells.
Cover with foil and bake for 30 minutes.
Freezer Option: You may prepare the stuffed shells ahead of time and place in a freezer bag (without the tomato sauce). When ready to bake, there is no need to defrost, just place in baking dish with tomato sauce and bake for 45 to 50 minutes.