Stuffed Shells
a la Mom

1 (12 oz) pkg jumbo pasta shells
2 lbs Ricotta cheese
8 oz Mozzarella cheese, grated
1/2 c Parmesan cheese
1 pkg frozen chopped spinach
2 eggs, slightly beaten
1 T Italian seasoning
1/4 t pepper
4 c spaghetti sauce (mom likes Prego)

Cook pasta 9 minutes in boiling water. Drain and rinse with water. Cook spinach and drain, squeezing out juice. Combine spinach, cheeses, eggs and seasoning. Blend well. Fill shells with cheese mixture. Pour some sauce in the bottom of a 9x13 pan to cover. Place shells in a single layer, pour sauce over top of shells. Cover with mozzarella cheese (save a bit out). Bake at 350 for 30 minutes or until hot. It usually makes more than one pan full.

pop these in the freezer, defrost and bake as directed.