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Recipe from Christopher Huerta of Tucson, Ariz.
Total Time: 30-35min
1 pkg. of jumdo shells
1 pkg. of spinach (chopped)
3 lbs. ricotta cheese
1 egg
2 tbsp. parmesan cheese (shredded)
1 29 oz. jar of marinara sauce
1/2 tsp. each salt and oregano
1/4 tsp. pepper
1. Boil 5 quarts salted water. Add shells and parboil 9 minutes. Drain immediatley.
2. Arrange shells on a flat surface. Cut spinach and mix with the ricotta, egg and parmesan. Spoon into each shell. Combine the marinara sauce, oregano, salt and pepper.
3. Simmer about 2 min. Using two 2-qt. baking dishes, spread 1/2 cup of sauce into each.
4. Arrange filled shells on sauce, and bake at 350 degrees for 15-20 min. Serve shells with remaining sauce.
Servings: Serves about 5-6 people
Comments: You can use frozen cut spinach and cook as directed for better results
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