Prep Time: 20 Min
Cook Time: 40 Min
12 oz jumbo pasta shells
1 1/4 c mozzarella cheese, grated
1 c Parmesan cheese, grated
2 lb ricotta cheese
4 large eggs, lightly beaten
1/2 c fresh spinach, minced & drained
1 tsp black pepper
1 Tbsp dried parsley
1 Tbsp lemon basil, chopped
1/2 tsp minced garlic
16 oz spaghetti sauce mix with mushrooms
Preheat the oven to 375 degrees.
1. In a large pot bring water to a boil
and cook shells according to package directions or until al dente.
Drain and plunge into cold water to cool.
Drain again and set aside.
2. In a medium bowl combine -
1 cup mozzarella cheese, Parmesan,
ricotta, eggs, spinach, garlic, pepper and parsley.
3. Pour a thin layer of spaghetti sauce
on the bottom of a 12 x 9" baking dish.
4. Spoon the cheese mixture into each shell
and place right side up in a baking dish.
Repeat until cheese mixture is gone.
Pour the remaining sauce over the shells.
Sprinkle the lemon basil on top.
Cover loosely with tin foil and bake in the oven for 40 minutes.
During the last 5 minutes of baking,
remove the tin foil and sprinkle the
remaining mozzarella cheese on top of the shells.
Bake 5 more minutes.
Remove from the oven and serve.