Florentine Stuffed Shells

These are a crowd pleaser for sure! Make these for a Pot Luck or Church Dinner, or when company's coming over. It makes a 13 x 9 inch pan of shells. Top it with your favorite marinara, or mine (which can be found here )!

1-12 oz box of Jumbo Shells
32 oz Ricotta cheese (part-skim milk is fine)

1-10 oz box of chopped frozen Spinach, defrosted (5 minutes in microwave will do this)

8 oz bag Mozzarella cheese
6 oz bag grated Parmesan cheese

2 large eggs

1 tbs minced Parsley

1/2 tsp dried Italian Seasoning

1 tsp salt

1/2 tsp pepper
1 quart marinara

Preheat your oven to 350 degrees.

Cook the shells according the the manufacturer's directions to al dente (chewy, not soft).

Place your defrosted spinach in a kitchen towel twist the ends in opposite directions until all the excess water is removed. Set aside.

Place a handful of the mozzarella and parmesan cheese in a bowl. Set aside.

In a large bowl, beat the eggs. Add the ricotta and remaining mozzarella and parmesan cheeses. Mix thoroughly. Next, add the Italian seasoning, parsley, salt, pepper and spinach. Again, mix thoroughly. Set aside.

Spray a 13x9 baking pan with non-stick cooking spray. Add a ladle of marinara to coat the bottom. Set aside.

Drain the shells and run cold water on them until they are cool enough to handle. Take a shell and gently pry it open. Place a tablespoon of filling in the middle, close it and place in the baking dish. Repeat with remaining shells. When you finished, cover all the shells with the remaining marinara and the remaining mozzarella and parmesan cheeses.

Cover with foil and bake for 1 hour.

Enjoy!