Spinach and Ricotta Stuffed Pasta Shells

1 box (approximately 12 ounces) jumbo pasta shells

4 cups (2 pounds) ricotta cheese

2 cups (8 ounces) shredded mozzarella

3/4 cup grated Parmesan

3 eggs

3/4 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

10 ounce package of frozen chopped spinach, defrosted and squeezed dry

3 cups marinara sauce (jarred or homemade)


Cook pasta according to package instructions, drain and cool while preparing filling.


Preheat oven to 350º. Grease 9 x 13 baking dish and set aside.


Combine cheeses, eggs, seasonings, and spinach. Mix well.  Spread a thin layer of sauce over bottom of baking dish. Fill each shell with about 2 tablespoons of filling and place in prepared dish. Cover shells with remaining sauce. Cover dish with aluminum foil.


Bake for about 35 minutes or till hot and bubbly.


Serves 8-10.

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