Stuffed Shells Florentine

• 1 (16 oz.) pkg. jumbo pasta shells
• 5 qt. water
• 1 (10 oz.) pkg. frozen chopped spinach
• 2 lb. Ricotta cheese
• 1 egg
• 2 Tbsp. Parmesan cheese
• 1 (32 oz.) jar spaghetti sauce
• 1 c. shredded Mozzarella cheese
• Parmesan cheese

1. Cook pasta in boiling water in a saucepan for 9 minutes; salt may be added if desired.
2. Drain immediately.
3. Cook spinach according to package directions; drain.
4. Add Ricotta cheese, egg and 2 tablespoons Parmesan cheese to spinach; mix well.
5. Spoon into shells.
6. Spread half the spaghetti sauce in two 2-quart baking dishes.
7. Arrange filled shells in prepared dishes.
8. Pour remaining sauce on shells.
9. Sprinkle with shredded Mozzarella cheese and remaining Parmesan cheese.
10. Bake at 350u0b0 for 15 to 20 minutes.
11. Serves 6.

jumbo pasta shells, water, spinach, ricotta cheese, egg, parmesan cheese, spaghetti sauce, mozzarella cheese, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=546010 (may not work)