Ricotta & Spinach Stuffed Shells

Directions

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1: Preheat oven to 350 degrees Fahrenheit.
2. Wash hands with soap and water.
3: Cook jumbo shells according to package directions; drain and let cool.
4: In a large bowl, combine ricotta cheese, egg and garlic. Wash hands with soap and water after handling raw eggs.
5: Stir in 1 cup mozzarella cheese, ½ cup Parmesan cheese, Italian seasoning, pepper and spinach.
6: Coat a 9x13-inch baking dish with cooking spray. Cover bottom of dish with 11/2 cups marinara sauce.
7: Stuff cooked shells with ricotta cheese mixture and arrange in prepared baking dish; cover with remaining marinara sauce. Cover pan with foil and bake for 30 minutes. Remove foil, sprinkle with remaining cheeses and bake uncovered for another 8 minutes or until cheese is melted and sauce is bubbling hot.
To freeze: Freeze stuffed shells right in their baking dish for up to 3 weeks. Prepare according to the recipe; let cool. When cool, wrap tight with plastic wrap and foil and freeze. Defrost in refrigerator for 2 days, then reheat in a 375 degrees Fahrenheit oven, with additional sauce, for 30 minutes or until internal temperature reaches 165 degrees Fahrenheit as verified with an instant-read food thermometer.