Better-Than-Classic Stuffed Shells

Courtesy of Julie Lindstrom
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

1. Preheat oven to 350 degrees.
2. Cook pasta according to package directions, to al dente. Drain and reserve shells.
3. Mix ricotta, mozzarella, eggs, spinach and garlic powder in a medium bowl. Season with salt and pepper to taste.
4. Evenly spread about 1/2 cup spaghetti sauce in a 9 x 13 inch glass baking dish.
5. Spoon ricotta mixture evenly among them, about 1 heaping tablespoons each.
6. 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.
7. Cover with foil and bake 35 minutes. Let stand 5 minutes before serving.