Spinach-Stuffed Pasta Shells
Adapted from Better Homes and Gardens cookbook
12 dried jumbo shell macaroni
1 10-ounce package frozen chopped spinach, thawed
1 8-ounce package shredded Italian cheese blend (2 cups)
1 cup ricotta cheese
1 26- to 32-ounce jar pasta sauce
Cook pasta according to package directions; drain. Rinse with cold water; drain again. Meanwhile, drain thawed spinach well, pressing out excess liquid.
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.
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.