Spinach and Ricotta Stuffed Shells

(from Real Simple May 2010)

Ingredients:
20 jumbo pasta shells (about half a 12-ounce box)
1 24-ounce jar marinara sauce
2 15-ounce containers ricotta
2 cups baby spinach, chopped
1/2 cup grated Parmesan (2 oz)
salt and pepper
1 cup grated mozzerella

Instructions:
1. Heat oven to 400 degrees. Cook pasta according to package instructions; drain and run under cold water until cool.
2. Spread the marinara sauce in the bottom of a large baking dish.
3. In a bowl, combine ricotta, spinach, Parmesean 1/2 t. salt and 1/3 t. pepper. Spoon the mixture into the shells and place them on top of the sauce. Sprinkle with mossarella and bake until the shells are heated through, 10-12 minutes. Bake until cheese begins to melt.

Serve with side salad and garlic bread, if desired.

(Instructions tell you to broil too, an additional 2-5 minutes, until cheese turns a little brown. I did not do this, but maybe will try another time. You could also add other veggies to the ricotta mixture, like brocolli or whatever.)