12 oz. Jumbo Pasta Shells
16 oz. Shredded Mozzarella Cheese or Six Cheese Italian Blend
15 oz. Ricotta Cheese (makes no difference if you want to use reduced fat ricotta)
26 oz. Pasta Sauce
10 oz. Frozen, Chopped Spinach (thaw in warm water and drain)
1 Tsp. Basil
1 Tsp. Oregano
1/2 Tsp. Garlic Salt
Optional: Add milk to make the filling extra creamy
Boil the pasta shells until thoroughly cooked and set to the side. In a large mixing bowl, combine spinach, cheeses and spices and stuff about 2 tbsp. into each pasta shell. Place shells into a greased baking dish and top with pasta sauce and some extra cheese. Cover with tin foil and bake at 350 degrees for 25-30 minutes.
