Makes 24 shells
24 dried jumbo pasta shells
2 cup ricotta cheese or cottage cheese
2 cups shredded mozzarella or pizza cheese
2 eggs
2 cups chopped fresh spinach
1/4 teaspoon garlic powder or 2 or 3 garlic cloves, pressed
Salt and pepper
1 jar spaghetti sauce
- Preheat oven to 350 degrees.
- Cook pasta according to package directions, to al dente. Drain and reserve shells.
- Mix ricotta, mozzarella, eggs, spinach and garlic powder in a medium bowl. Season with salt and pepper to taste.
- Evenly spread about 1/2 cup spaghetti sauce in a 9 x 13 inch glass baking dish.
- Spoon ricotta mixture evenly among them, about 1 heaping tablespoons each.
- Lay the shells side by side, open side up, in the dish. Spoon remaining spaghetti sauce over top. Sprinkle Parmesan cheese evenly over the marinara sauce.
- Cover with foil and bake 35 minutes. Let stand 5 minutes before serving.
