12 ounces ricotta cheese
12 ounces cottage cheese
1/2-3/4 pound mozzarella/provolone mixture
3/4 cup grated parmesan cheese
2 to 3 eggs, beaten
3/4 teaspoon garlic salt
3/4 teaspoon pepper
10 oz box frozen spinach, cooked and drained (squeeze as much of the water out as you can)
fresh parsley
1/2-3/4 pound mozzarella/provolone mixture
3/4 cup grated parmesan cheese
2 to 3 eggs, beaten
3/4 teaspoon garlic salt
3/4 teaspoon pepper
10 oz box frozen spinach, cooked and drained (squeeze as much of the water out as you can)
fresh parsley
garlic
1 jar Rao's sauce
Cook pasta shells al dente according to directions on the box and after draining, rise in cold water. Cover the bottom of a large baking dish with a layer of sauce (9x13 inch glass pan). Whip together cheeses, eggs, salt, and pepper, then fold in the spinach, parsley, and garlic in a large mixing bowl. Fill the shells with the cheese/spinach mixture and line them up in the baking dish. Spoon more sauce over the tops of the filled shells and along the edges of the baking dish so that the shells don't dry out while baking. Bake at 350 degrees for about 1 hour, until bubbly.
1 jar Rao's sauce
Cook pasta shells al dente according to directions on the box and after draining, rise in cold water. Cover the bottom of a large baking dish with a layer of sauce (9x13 inch glass pan). Whip together cheeses, eggs, salt, and pepper, then fold in the spinach, parsley, and garlic in a large mixing bowl. Fill the shells with the cheese/spinach mixture and line them up in the baking dish. Spoon more sauce over the tops of the filled shells and along the edges of the baking dish so that the shells don't dry out while baking. Bake at 350 degrees for about 1 hour, until bubbly.
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