Spinach-Cheese Stuffed Shells

I made these two nights ago and they were a huge hit. Even kids who wouldn't touch anything green ate them!

Spinach and Cheese Stuffed Shells

1 box large shells
4 c ricotta
2 large eggs
2 c shredded mozzarella
1/2 c grated Parmesan
2 cloves garlic, minced
2 c chopped spinach, cooked and pressed to remove all water
1/2 t oregano
1 t parsley
1/2 t pepper
Salt if needed-the mozzarella I purchased this time was very salty so I left it out.

Cook shells until done-al dente or softer, depending on your preference.
Drain well and oil lightly to keep them separate.

Combine cheeses, eggs, garlic, spinach and seasonings until well blended-no egg is visible. Stuff each shell with about 2 Tablespoons of cheese/spinach mixture. Line them
up in a large baking pan (I needed two) that has been lightly oiled.

Bake at 350° for 25-30 minutes until the cheese mixture is set and shells just begin to brown very lightly at the edges.

You can add a tomato sauce in the bottom of the pan and over the shells but we like ours as-is. This made a whole bunch of shells-about 40. We'll need two nights to finish them off, even in our large family!