Use a small spoon or a piping bag to fill each shell. Press the filling gently into the shell so it reaches all the way to the bottom. This ensures that every bite has a perfect balance of pasta and filling.

Ingredients

• 4 cups shredded mozzarella cheese
• 1 carton (15 ounces) ricotta cheese
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon crushed red pepper flakes, optional
• 1 package (12 ounces) jumbo pasta shells, cooked and drained
• 3-1/2 cups spaghetti sauce
• optional: grated parmesan cheese

Directions

1. Preheat oven to 350°. In a large bowl, combine mozzarella, ricotta, spinach, basil, oregano, salt, pepper and if desired, crushed red pepper flakes; stuff into shells. Arrange in a greased 13x9-in. baking dish. Pour spaghetti sauce over the shells. Cover and bake until heated through, 30-45 minutes. If desired, sprinkle with Parmesan cheese just before serving.