Spinach and Cheese Stuffed Shells
2 cups mexican four cheese w/ philadelphia
1-15 oz container ricotta cheese
1 egg, lightly beaten
½ cup parmesan cheese,shredded(I use grated)
salt and pepper
1 tsp italian seasoning
1-10 oz container spinach, thawed and squeezed dry
24 jumbo shells
1-26 oz jar spaghetti sauce
1. Preheat oven to 375. Mist a 9-by-13-inch baking dish with cooking spray. Cook pasta shells according to package label directions; drain and set aside to cool.
2. While pasta cooks, in a large bowl, stir together ricotta, 1 cup mexican four cheese w/ philadelphia, Parmesan, spinach, egg, salt, pepper, and Italian seasoning.
3. Spread enough spaghetti sauce over bottom of baking dish. Stuff shells with cheese-and-spinach mixture and place in dish. Spoon remaining sauce over shells and sprinkle with remaining 1 cup mexican four cheese w/ philadelphia.
4. Cover baking dish with foil and bake for 35 minutes. Remove foil and bake about 10 minutes longer, until bubbly and cheese begins to brown.