This classic dish is one that is oh so simple and full of flavor. It serves a crowd or you can eat off the leftovers for days (is it just me or does pasta always taste better second day?). Enjoy:)
1 12 oz box of jumbo pasta shells
2 c Italian blend shredded cheese
1 24 oz jar of pasta sauce
1 egg (lightly beaten)
2 c chopped spinach
15 oz skim ricotta
1/2 c grated parmesan cheese
1/2 Tbs dried oregano
1/2 Tbs dried basil
dash of salt/cracked pepper
Preheat oven to 375. Grease 9×13 glass pan. Cook shells according to box directions. Meanwhile, in a small bowl, combine ricotta, 1 c italian cheese, parmesan, egg, oregano, basil and salt and pepper and spinach.
Drain pasta when done cooking and run cool water over shells to stop the cooking process.
Pour 3/4 c pasta sauce in bottom of glass pan. Spoon ricotta mixture into shells and place in glass pan. Pour remaining pasta sauce over top and sprinkle with 1 c italian cheese.
Cover with foil and bake for 35 minutes. Remove foil and bake for additional 10 minutes. Allow to sit for 10 minutes before serving.