Stuffed Shells

1/2 pkg jumbo shells
26 oz. pasta sauce
1 egg
1/2 of 15 oz. container ricotta cheese
2 cups (8 oz.) mozzarella cheese
3/4 cup (3 oz.) parmesan cheese
10 oz. pkg frozen chopped spinach, thawed, drained (optional)
2 Tbsp. fresh parsley, chopped


  1. Bring large pot of water to a boil. Cook shells according to package directions. Drain and set aside to cool.
  2. In large bowl, beat egg. Add ricotta, 1 3/4 cup mozzarella cheese, 1/2 cup parmesan cheese, spinach and parsley.
  3. Preheat oven to 350*F.
  4.  Spread 3/4 cup of pasta sauce on bottom of lasagna pan.
  5. Fill shells with cheese mixture. Arrange in baking dish and pour rest of sauce over shells.
  6. Top with remaining mozzarella and parmesan.
  7. Cover with foil and bake for 45 minutes.

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