½ Box Jumbo Stuffed Shells
1 16 Oz Container Ricotta Cheese
1 Cup Shredded Parmesan Cheese
2 Cup Shredded Mozzarella Cheese
1 Beaten Egg
1 12 oz Bag Baby Spinach, Wilted, Squeezed of liquid and Chopped Fine (Optional)
1 Jar Cannizzaro Marinara or Arrabbiata
Cook Pasta according to package, drain & let cool enough to handle. While pasta is cooking, combine & mix well next 5 ingredients – reserving 1 Cup of Mozzarella for the last step. Spray a large lasagna pan and fill with 3/4 of a Jar of Sauce. Holding each shell open with your thumb & fore finger, fill with cheese mixture, using a soup spoon. Place each full shell, open side up, on the bed of Sauce. Line them up right against each other so they hold each other up. Continue until you run out of cheese mixture. Spoon remaining sauce over each shell & top with reserved cup of Mozzarella Cheese. Bake at 400̊ for 40 minutes or until bubbly & melty.