Spinach-stuffed Pasta Shells

Total Time: 1 hr 5 mins Preparation Time: 40 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 16 packaged jumbo pasta shells or 8 packaged manicotti
• 1 (10 ounce) package frozen chopped spinach, thawed
• 2 beaten eggs
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese (4 ounces)
• 1 cup shredded cheddar cheese (4 ounces)
• 1/2 cup freshly shredded or grated parmesan cheese

Recipe

• 1 cook pasta. drain immediately. rinse with cold water; drain well.
• 2 meanwhile, drain thawed spinach well, pressing out excess liquid.
• 3 for filling, combine eggs; ricotta, mozzarella, and cheddar cheese; half of the parmesan cheese; and the spinach. spoon about 3 tablespoons filling into each jumbo shell or about 1/3 cup filling into each manicotti shell.
• 4 place 4 jumbo shells or 2 manicotti shells into each of 4 individual casseroles. top with sauce; sprinkle with remaining parmesan cheese. bake 2 casseroles immediately; freeze remaining casseroles as directed.
• 5 makes 4 servings. to eat two: bake 2 of the casseroles, covered, in a 350 degree f oven about 25 minutes or until heated through.
• 6 to freeze two: seal, label, and freeze 2 of the casseroles for up to 3 months. to serve, bake 1 or 2 of the frozen casseroles, covered, in a 375 degree f oven about 1 hour or until heated through.