Stuffed Shells Florentine

• 15 oz. ricotta cheese
• 4 cups mozzarella cheese
• small bag of frozen spinach
• 5 cups tomato sauce
• 1 tbsp olive oil
• 1 large clove garlic
• 1/2 cup parmesan cheese
• 1/4 cup romano cheese
• 12 oz. box of jumbo shells
• 1 tbsp fresh parsley

1. Cook shells according to package directions.
2. Cook spinach in olive oil and garlic and drain well.
3. Mix together ricotta, 2 cups mozzarella, parmesan cheese, egg, spinach, and parsley.
4. Spread some sauce in the bottom of a large baking pan until the bottom is covered.
5. Stuff each shell with mixture and place in pan.
6. Cover shells with remaining sauce.
7. Top with remaining 2 cups of mozzarella.
8. Bake at 400u0b0 for 30 minutes, carefully remove foil and bake for an additional 30 minutes to make sure the cheese is all melted.
9. Let sit 10 minutes before serving.

ricotta cheese, mozzarella cheese, frozen spinach, tomato sauce, olive oil, clove garlic, parmesan cheese, romano cheese, jumbo shells, parsley

Taken from www.epicurious.com/recipes/member/views/stuffed-shells-florentine-52811221 (may not work)