Spinach-Stuffed Shells

Stuffed shells are a recipe that I really like but have only ever made twice in my life. Once was many years ago (That makes me sound old, doesn't it?) for Mother's Day and then tonight. I was worried that my husband wouldn't like them because of the spinach but the meal was a hit at our house. 

12 dried jumbo shell macaroni 
1 10-oz package frozen chopped spinach, thawed 
2 eggs 
1 cup mozzarella cheese 
1 cup shredded Italian cheese blend 
1 cup low-fat ricotta cheese 
1 26-32 oz jar pasta sauce



1. Cook pasta according to package directions; drain. Rinse with cold water; drain again. Meanwhile, drain thawed spinach well, pressing out excess liquid. 

2. For filling, in a medium bowl beat eggs. Stir in spinach, 1-1/2 cups of cheese, and 1 cup ricotta cheese. Spoon 2 round tablespoons of the filling in each jumbo shell. Place shells in 2-quart square baking dish. Pour pasta sauce over shells. 

3. Cover and bake in a 350 degree oven about 40 minutes or until heated through. Sprinkle with remaining cheese blend before serving. 

Recipe adapted from Better Homes and Gardens