Stuffed Shells Florentine

• 1 large jar spaghetti sauce
• 1 box jumbo stuffing shells
• 1 1/2 lb. Ricotta cheese
• 1/3 c. grated Parmesan cheese
• 2 lb. shredded Mozzarella cheese
• 2 eggs, slightly beaten
• 1/4 c. chopped parsley
• 1/2 tsp. salt
• 1 pkg. frozen chopped spinach, cooked

1. Cook shells; when done, drain portion of water allowing shells to remain in warm water.
2. Mix Ricotta cheese, Parmesan cheese, 1/2 of Mozzarella cheese, eggs, parsley, salt and spinach.
3. Remove one shell at a time.
4. Stuff each shell with mixture.
5. Pour 1/2 of spaghetti sauce into bottom of a large shallow casserole.
6. Arrange stuffed shells in casserole.
7. Pour remaining sauce over shells. Sprinkle remaining Mozzarella cheese on top.
8. Cover and bake at 375u0b0 for 1/2 hour.
9. Serves 8.

spaghetti sauce, jumbo stuffing shells, ricotta cheese, parmesan cheese, mozzarella cheese, eggs, parsley, salt, spinach

Taken from www.cookbooks.com/Recipe-Details.aspx?id=382643 (may not work)