Spinach Stuffed Shells

• 16 whole Jumbo Pasta Shells
• 8 ounces, weight Mozzarella Cheese, Shredded
• 1/2 cups Frozen Chopped Spinach, Thawed And Squeezed Dry
• 8 ounces, weight Ricotta Cheese
• 1/2 teaspoons Salt
• 1/2 teaspoons Garlic Powder
• 1 cup Jarred Tomato Basil Sauce
• 1 Tablespoon Finely Grated Parmesan Cheese

1. Preheat oven to 375 degrees F.
2. Bring a large pot of water to a boil.
3. Then salt the water.
4. Add the pasta shells and boil for 8-10 minutes, or according to package instructions for al dente.
5. Set aside about an ounce of mozzarella for the topping.
6. While the shells are boiling, in a large bowl, mix together the spinach, ricotta, remaining mozzarella, salt, and garlic powder.
7. When they are done, drain the shells and lay them on a clean dish towel to await stuffing.
8. Youll only be using 12 shells for this dish.
9. I made extra in case of broken shells, and for tasting for doneness when boiling.
10. Spray a 9x9 baking dish with vegetable spray, and pour in about 2/3 cup of your preferred tomato pasta sauce.
11. Use a cookie dough scoop to fill each shell with 3-4 teaspoons of the ricotta filling.
12. Place filled shells in baking dish (opening side up).
13. Top filled shells with the remaining 1/3 cup of tomato sauce, and sprinkle with remaining mozzarella and Parmesan cheeses.
14. Cover with aluminum foil, and bake at 375F for 13 minutes.
15. Then remove the foil and broil for 2 minutes.
16. Enjoy with a crisp green salad.

pasta shells, mozzarella cheese, ricotta cheese, salt, garlic, tomato basil, parmesan cheese

Taken from tastykitchen.com/recipes/main-courses/spinach-stuffed-shells-2/ (may not work)