2 cups shredded mozzarella cheese
1/2 cup parmesan cheese
2 eggs
1/4 cup chopped fresh parsley, or 1 T dried parsley flakes
2 teaspoons dried oregano
1/4 teaspoon salt
2 cloves garlic, minced
1 - 10 ounce package frozen spinach, thawed
15 ounces ricotta cheese
24 large pasta shells
1 jar plain spaghetti sauce
Cook pasta shells Preheat the oven to 350 degrees.
Combine 1 cup mozzarella cheese, Parmesan, and the next eight ingredients in a large bowl.
Spoon cheese mixture evenly into cooked shells.
Arrange the stuffed shells in a 13x9 inch baking dish coated with cooking spray.
Pour the marinara sauce over the stuffed shells and sprinkle with one cup mozzarella.
Bake at 350 degrees for 30 minutes.
