Ingredients

• 12 ounces jumbo pasta shells
• 2 eggs (slightly beaten)
• 16 ounces ricotta cheese
• 8 ounces mascarpone cheese
• 1 pound shredded mozzarella cheese (divided)
• 8 ounces grated Parmesan cheese (divided)
• 1/2 teaspoon salt
• 6-8 oz frozen chopped spinach, thawed, drained
• 56 ounces pasta sauce ((two 28-ounce jars)) or close to this amount
• Opt additions:
• 1 tablespoon dried Italian seasoning
• 8 fresh basil leaves (minced)
• 2 cloves garlic (minced)
• 1/4 teaspoon red pepper flakes

Directions

1. Preheat oven to 350 degrees F.

2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for only 3-4 minutes and then drain. You want to start the cooking process, but you need them firm enough to stuff. They will continue cooking in the oven.

3. In a large bowl, mix eggs, ricotta, mascarpone, half the mozzarella, half the Parmesan, salt, spinach (Italian seasoning, basil, garlic, and red pepper flakes) until well combined.

4. Stuff cooked shells with ricotta mixture by piping through a resealable plastic bag with the corner snipped off.

5. Place stuffed shells in a 9×13 inch baking dish.

6. Cover shells with pasta sauce and then top with remaining shredded cheese. Cover with foil. Tip -spray the foil with non-stick cooking spray or it will stick to cheese.

7. Bake in preheated oven 45 minutes. Remove foil and continue cooking for another 5-15 minutes until edges are bubbly and cheese is melted.

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