25 Jumbo Pasta Shells (partially boiled in salted water)
4-6 cups Marinara Sauce
1/2 cup Parmasean Cheese
15 ounce Ricotta Cheese
3/4 cup Mozzerella Cheese
1 bag Beasley Farm spinach (or package of frozen chopped spinach)
3 egg yokes
2 tbsp freshly chopped parsley
2 tbsp freshly chopped oregano
2 tbsp freshly chopped basil
salt and pepper to taste
Mixture fills 25 shells
In a mixing bowl mix together all ingredients except shells and maraink sauce, reserving 1/2 mozzerella for later use.
Partially cook Pasta Shells in salted water, drain and place on paper towels or towels to dry, being careful to keep them separate so they don’t stick together.
In 10” x 14” baking dish, spoon a layer of marinara sauce on bottom.
Once dry and cool, fill shells with 1.5 tbsp cheese mixture and nestle onto the marinara sauce.
Cover shells with remaining sauce. Sprinkle remaining mozzerella on top. Bake at 350 about 1/3 way down in oven, for 25-30 minutes until cheese is melted and casserole is bubbly.
Serve with greens, salad, cucumbers, garlic bread if desired.
Options: be creative with the stuffing, remembering that you may put anything in the stuffing, including broccoli, bacon, left over vegetables from the last few nights’ dinners.