|12 oz||jumbo pasta shells|
|1 1/4 c||mozzarella cheese, grated|
|1 c||parmesan cheese, grated|
|2 lb||ricotta cheese|
|4 large||eggs, lightly beaten|
|1/2 c||fresh spinach, minced & drained|
|1 tsp||black pepper|
|1 Tbsp||dried parsley|
|1 Tbsp||lemon basil, chopped|
|1/2 tsp||minced garlic|
|16 oz||spaghetti sauce mix with mushrooms|
In a large pot bring water to a boil and cook shells according to package directions or until al dente. Drain and plunge into cold water to cool. Drain again and set aside.
In a medium bowl combine – 1 cup mozzarella cheese, parmesan, ricotta, eggs, spinach, garlic, pepper and parsley.
Pour a thin later of spaghetti sauce on the bottom of a 12 x 9” baking dish. Preheat the oven to 375 degrees.
Spoon the cheese mixture into each shell and place right side up in a baking dish. Repeat until cheese mixture is gone. Pour the remaining sauce over the shells. Sprinkle the lemon basil on top. Cover loosely with tin foil and bake in the oven for 40 minutes. During the last 5 minutes of baking, remove the tin foil and sprinkle the remaining mozzarella cheese on top of the shells. Bake 5 more minutes. Remove from the oven and serve.