Jumbo Shells – 30 pieces (boil in accordance with the instructions)
Marinarasauce – 2 cups
Ricotta cheese – 200 g
Cottage cheese – 200 g
Frozen spinach (chopped) – 200 g
Salt and pepper – to taste
Mozzarella – 200 g (grated)
Parmesan cheese - 100 g (grated)
Basil for decoration
In the bowl mix ricotta cheese, cottage cheese, spinach, salt and pepper until smooth.
In a baking dish pour the Marinarasauce.
Fill each pasta shell with cheese and spinach mix and place it in the baking pan with sauce.
Place a spoonful of sauce on top of each pasta shell.
Sprinkle with grated mozzarella cheese on top.
Bake for 20 minutes, then heat the broiler and bake for another 2-5 minutes to brown cheese. Remove from oven and sprinkle with Parmesan cheese and fresh basil.
Photo: Courtesy of Richard Swearinger