Spinach-Stuffed Pasta Shells

INGREDIENTS
12-15 dried jumbo shell macaroni
1 10-ounce package frozen chopped spinach, thawed
2 eggs
1 8-ounce package shredded Italian cheese blend or mozzarella (2 cups)
1 cup ricotta cheese
1 26- to 32-ounce jar pasta sauce

INSTRUCTIONS
1. Cook pasta according to package directions; drain. Rinse with cold water; drain again. Meanwhile, drain thawed spinach well, pressing out excess liquid.

2. For filling, in a medium bowl beat eggs. Stir in spinach, 1-1/2 cups of the Italian cheese blend, and the ricotta cheese. Spoon 2 rounded tablespoons of the filling into each jumbo shell. Place shells in 2-quart square baking dish. Pour pasta sauce over shells.

3. Cover with foil and bake in a 350 degree F oven about 40 minutes or until heated through. Sprinkle with remaining 1/2 cup Italian cheese blend before serving.

4. Make-ahead directions: Cover casserole with plastic wrap, then foil. Chill for up to 24 hours. To serve, remove plastic wrap; cover with foil. Bake chilled shells in a 375 degree F oven for 50 to 55 minutes or until heated through.

Makes 4 servings