Jumbo Shells and Cheese Filling
Contributor: Miriam Roberts
2002 Cowley Cookbook
1-12 oz package Ronzoni jumbo shells
4 cups (32 oz) ricotta cheese
8 oz mozzarella cheese, diced or shredded
1/2 cup grated Parmesan cheese
2 eggs
1 T chopped parsley
1/2 tsp salt
1/4 tsp pepper
2-10 oz packages chopped spinach, squeezed
1-32 oz jar spaghetti sauce
Prepare pasta as directed on package, cooking 9 minutes. Drain. Rinse with cold water, drain and arrange in single layer to fill. Meanwhile, mix together cheese, eggs, parsley, salt, pepper and nutmeg. Fill cooked shells with cheese mixture.
Cover bottom of roasting pan with some of the sauce. Arrange filled shells in single layer in pan. Pour remaining sauce over shells and bake at 350 degrees for 30 minutes or until hot. Sprinkle with additional Parmesan cheese, if desired. Makes 6-8 servings.