Spinach and Ricotta Stuffed Shells

From: Real Simple Magazine

20- Jumbo pasta shells (about half a 12 ounce box)

1- 24 ounce jar marinara sauce

2- 15 ounce containers ricotta (or one large container I think they’re 32 ounces)

2 cups- baby spinach washed and chopped (about half a bag)

½ cup- grated parmesan (2 ounces)

½ tsp- salt

¼ tsp- pepper

1 cup- grated mozzarella (4 ounces)

1.       Set over rack to the highest position and heat oven to 400F.

2.       Cook pasta according to package directions, drain and run under cold water until cool.

3.       Spread the marinara sauce in bottom of a large baking dish.

4.       In a bowl combine the ricotta, spinach, parmesan, salt and pepper. Spoon mixture into the shells and place them on top of the sauce.

5.       Sprinkle with the mozzarella and bake until shells are heated through 10 to 12 minutes.

6.       Increase heat to broil. Broil shells until the cheese begins to brown 2 to 5 minutes. Enjoy!