16 packaged jumbo pasta shells or 8 packaged manicotti
1 (10 ounce) package frozen chopped spinach, thawed
2 beaten eggs
1 cup ricotta cheese
1 cup shredded mozzarella cheese (4 ounces)
1 cup shredded cheddar cheese (4 ounces)
1/2 cup freshly shredded or grated parmesan cheese
1 Cook pasta. Drain immediately. Rinse with cold water; drain well.
2 Meanwhile, drain thawed spinach well, pressing out excess liquid.
3 For filling, combine eggs; ricotta, mozzarella, and cheddar cheese; half of the Parmesan cheese; and the spinach. Spoon about 3 tablespoons filling into each jumbo shell or about 1/3 cup filling into each manicotti shell.
4 Place 4 jumbo shells or 2 manicotti shells into each of 4 individual casseroles. Top with sauce; sprinkle with remaining Parmesan cheese. Bake 2 casseroles immediately; freeze remaining casseroles as directed.
5 Makes 4 servings. To Eat Two: Bake 2 of the casseroles, covered, in a 350 degree F oven about 25 minutes or until heated through.
6 To Freeze Two: Seal, label, and freeze 2 of the casseroles for up to 3 months. To serve, bake 1 or 2 of the frozen casseroles, covered, in a 375 degree F oven about 1 hour or until heated through.
The recipe is for 4 servings because it assumes you will freeze two. We just cut the recipe in half. Yummy, Yummy, yummy! I used jarred spaghetti sauce instead of making it fresh. I had some left over from the eggplant parmesan.