Spinach Stuffed Shells

• Salt and pepper
• 1 12-oz. box jumbo shell pasta
• 15 ounces ricotta
• 1 10-oz. box frozen chopped spinach, thawed and squeezed dry
• 1/2 cup grated Parmesan
• 1/4 cup grated pecorino
• 1 large clove garlic, minced
• 1 tablespoon chopped parsley
• 4 cups shredded mozzarella
• 1 large egg, beaten
• 5 cups jarred tomato sauce (about 2 24-oz. jars)

1. Preheat oven to 400u0b0F. In a large pot of boiling, salted water, cook shells 2 minutes less than time specified on package, about 9 minutes. Drain and rinse with cool water.
2. In a large bowl, mix ricotta, spinach, Parmesan, pecorino, garlic, parsley and 2 cups mozzarella. Season with salt and pepper. Stir in egg.
3. Spread half of tomato sauce in a 9-by-13-inch dish. Fill each shell with 1 heaping Tbsp. ricotta mixture and place open side up in dish. Spoon remaining sauce over shells; sprinkle with remaining mozzarella. Cover with foil and bake 30 minutes. Remove foil and bake 20 to 30 minutes, until bubbling. Let stand 5 minutes; serve.

salt, jumbo shell pasta, ricotta, spinach, parmesan, pecorino, clove garlic, parsley, mozzarella, egg, tomato sauce

Taken from www.myrecipes.com/recipe/spinach-stuffed-shells (may not work)