INGREDIENTS

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

INSTRUCTIONS

Makes 4 servings

1. Cook pasta according to package directions; drain. Rinse with cold water; drain again.

2. Meanwhile, drain thawed spinach well, pressing out excess liquid.

3. For filling, in a medium bowl beat eggs.

4. Stir in spinach, 1-1/2 cups of the Italian cheese blend, and the ricotta cheese.

5. Spoon 2 rounded tablespoons of the filling into each jumbo shell.

6. Place shells in 2-quart square baking dish. Pour pasta sauce over shells.

7. Cover and bake in a 350 °F oven about 40 minutes or until heated through.

8. Sprinkle with remaining 1/2 cup Italian cheese blend before serving.

9. Make-ahead directions: Cover casserole with plastic wrap, then foil.

10. Chill for up to 24 hours.

11. To serve, remove plastic wrap; cover with foil.

12. Bake chilled shells in a 375 ° F oven for 50 to 55 minutes or until heated through.