Stuffed Shells Florentine

• 1 (12 ounce) package jumbo pasta shells
• 1 egg, lightly beaten
• 2 (15 ounce) cartons ricotta cheese
• 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
• 12 cup grated parmesan cheese
• 12 teaspoon salt
• 12 teaspoon dried oregano
• 14 teaspoon pepper
• 1 (32 ounce) jar spaghetti sauce

1. Cook pasta shells according to package directions ( I slightly undercook them).
2. Meanwhile, in a large bowl, combine the egg, ricotta cheese, spinach, Parmesan cheese, salt, oregano, and pepper.
3. Drain shells and rinse in cold water; stuff with spinach mixture.
4. Place shells in a greased 13 x 9 inch baking dish.
5. Pour spaghetti sauce over shells.
6. Cover and bake in a preheated 350 oven for 30-40 minutes or until heated through.
7. Serve with breadsticks and a tossed salad.

jumbo pasta, egg, ricotta cheese, parmesan cheese, salt, oregano, pepper, spaghetti sauce

Taken from www.food.com/recipe/stuffed-shells-florentine-485598 (may not work)