Florentine Stuffed Pasta Shells

• 24 jumbo pasta shells
• 1 (10 oz.) pkg. frozen chopped spinach, thawed
• 1 egg, beaten
• 1/2 c. Ricotta cheese
• 1 1/2 c. Mozzarella, grated
• 1/3 c. onion, chopped
• 2 garlic cloves, minced
• 1/4 tsp. salt
• 2 c. spaghetti sauce
• 1/2 c. Parmesan, grated

1. Prepare pasta shells according to package directions.
2. Squeeze spinach to remove water.
3. Combine spinach, egg, Ricotta, Mozzarella, onion, garlic and salt.
4. Stir to blend well.
5. Stuff shells with Ricotta mixture, using about 2 tablespoons for each shell.
6. Arrange shells in lightly greased 13 x 9-inch baking dish. Pour spaghetti sauce over shells.
7. Sprinkle with grated cheese. Bake, covered, at 350u0b0 for 30 to 40 minutes or until heated through and is hot and bubbly.
8. Makes 8 servings.

pasta shells, egg, ricotta cheese, mozzarella, onion, garlic, salt, spaghetti sauce, parmesan

Taken from www.cookbooks.com/Recipe-Details.aspx?id=228538 (may not work)