Ingredients
15 oz. ricotta cheese
4 cups mozzarella cheese
small bag of frozen spinach
5 cups tomato sauce
1 tbsp olive oil
1 large clove garlic
1/2 cup parmesan cheese
1/4 cup romano cheese
12 oz. box of jumbo shells
1 tbsp fresh parsley
Preparation
Cook shells according to package directions.
Cook spinach in olive oil and garlic and drain well. Mix together ricotta, 2 cups mozzarella, parmesan cheese, egg, spinach, and parsley. Spread some sauce in the bottom of a large baking pan until the bottom is covered.
Stuff each shell with mixture and place in pan. Cover shells with remaining sauce. Top with remaining 2 cups of mozzarella. Bake at 400° for 30 minutes, carefully remove foil and bake for an additional 30 minutes to make sure the cheese is all melted. Let sit 10 minutes before serving.
