Stuffed Shells Florentine

• 1 package (12 ounces) jumbo pasta shells
• 1 large egg, lightly beaten
• 2 cartons (15 ounces each) ricotta cheese
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/4 teaspoon pepper
• 1 jar (32 ounces) spaghetti sauce
• Thin breadsticks, optional

1. Cook pasta shells according to package directions. Meanwhile, in a large bowl, combine the egg, ricotta cheese, spinach, Parmesan cheese, salt, oregano and pepper. Drain shells and rinse in cold water; stuff with spinach mixture.
2. Place shells in a greased 13x9-in. baking dish. Pour spaghetti sauce over shells. Cover and bake at 350u0b0 until heated through, 30-40 minutes. Serve with breadsticks if desired.

jumbo pasta shells, egg, cartons, spinach, parmesan cheese, salt, oregano, pepper, spaghetti sauce, breadsticks

Taken from www.tasteofhome.com/recipes/stuffed-shells-florentine/ (may not work)