Ingredients:
1 (15oz) container ricotta cheese
2 large eggs
1/2 cup grated Parmesan cheese
4 cups grated mozzarella cheese
1/2 tsp salt
2 tsp dried parsley
1 tsp dried basil
1/4 tsp pepper
jar of spaghetti sauce
8 oz jumbo shell pasta or 12 lasagna noodles
Optional:
1/2 onion chopped
1/2 bag of fresh spinach
1 clove garlic, minced
1 tbsp olive oil
Directions:
Preheat oven to 375. Cook the pasta shells according to directions on box. In large bowl stir together ricotta cheese, eggs, Parmesan cheese, 1/2 cup grated mozzarella cheese, salt, parsley, basil, and pepper until thoroughly combined. If you want to include the spinach--heat oil in a skillet. Add onions and cook until soft. Add spinach and garlic and cook until spinach is wilted. Add this mixture to the cheese mixture. Coat the bottom of 9x13 pan with a thin layer of spaghetti sauce. Take each shell and fill with 1-2 Tbsp of cheese mixture. Place into the pan and then pour the remaining jar of spaghetti sauce on top of the shells. Then put mozzarella cheese on top of that and sprinkle with Parmesan cheese. Bake for 30 minutes.
