Stuffed Shells Florentine

Cheese Stuffed Shells Florentine

1 egg - beaten
15 oz. tub ricotta cheese - low-fat okay
2 cups shredded mozzarella cheese - low-fat okay
1 1/2 cup grated Parmesan cheese
1/2 cup frozen spinach, thawed & squeezed
12 oz box jumbo pasta shells
spaghetti sauce

Prepare pasta according to package directions under cooking slightly. I cooked mine for 13 minutes, the directions called for 12 to 15 minutes. Drain the pasta and rinse with cold water to stop them from cooking further. Place on a cookie sheet sprayed lightly with oil, so the shells won't stick to the sheet or each other. While the pasta is cooking combine egg, ricotta, mozzarella, Parmesan, and spinach.
Spoon enough cheese mixture into each shell to fill, about one tablespoon. My box of pasta had 41 shells in it and the filling worked out perfectly. Once filled the shells can be placed on a cookie sheet sprayed lightly with oil and place in the freezer. Once frozen put in a plastic container, removing as needed. To cook, put a small amount of sauce in the bottom of a baking dish, place the shells in the dish and then cover with spaghetti sauce. Sprinkle parmesean over the top. Cover tightly and bake at 350 degrees for 45 minutes or until cooked through. I pulled out eight shells for two servings, and that was more than ample. I used spaghetti sauce that I made last summer and froze, but your favorite canned or fresh sauce would work.