Poetic Flavors : Stuffed Shells Dinner

Stuffed Shells,  Roman salad w/ garlic toast  

Original recipe makes 1 9x13-inch dish

• 1 (12 ounce) package jumbo pasta shells
• 2 eggs, beaten
• 1 (32 ounce) container ricotta cheese
• 1 pound shredded mozzarella cheese, divided
• 8 ounces grated Parmesan cheese, divided
  
  

  Preheat oven to 350 degrees F (175 degrees C).

• 1 tablespoon dried parsley
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1 (28 ounce) jar pasta sauce
• 8 ounces sliced fresh spinach 

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. In a large bowl, mix eggs, ricotta, half the mozzarella, half the Parmesan, parsley, salt and pepper until well combined. Stuff cooked shells with ricotta mixture and place in a 9x13 inch baking dish.
3. In a medium bowl, stir together pasta sauce, mushrooms and reserved mozzarella and Parmesan. Pour over stuffed shells.
4. Bake in preheated oven 45 to 60 minutes, until edges are bubbly and shells are slightly set.

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