Spinach Stuffed Pasta
Serving Size / Yield
- 18 large pasta shells
- 1 container ricotta cheese, 15 oz.
- 1 egg slightly beaten
- 1/4 cup grated Parmesan Cheese
- 2 cups frozen cut leaf spinach, thawed and drained
- 1 jar tomato pasta sauce, 26 oz.
- 2 Tomatoes, Sliced
Start by heating the oven 350 degrees.
Follow the package directions and cook pasta.
Blend ricotta, parmesan, egg, and spinach in medium bowl.
At the bottom of 13x9 glass baking dish, spread one cup of tomato sauce.
Fill each shell with the mixture.
Arrange shells over sauce in baking dish.
Place sliced tomatoes in between.
Place foil over the dish and bake for 30 minutes.