Stuffed Shells

INGREDIENTS:
12 jumbo shells
6 oz mushrooms, chopped*
1 clove garlic, minced
2 T. oil
6 oz spinach, chopped (fresh or frozen)*
2 eggs
15 oz. ricotta
2 T. basil leaves
1 t. salt
26 oz. spaghetti sauce
1/2 cup Parmesan
mozzarella/Parmesan to sprinkle on top

*you can leave these out if you'd like--it taste fine without them

DIRECTIONS:
Cook shells as directed on package. Rinse in cold water, drain.

Meanwhile, over medium heat, saute mushrooms and garlic in oil for 3 minutes. Add spinach--cook for 5 more minutes. Set aside to cool.

Beat eggs in medium bowl. Add ricotta, Parmesan, basil and salt. Add mushroom/spinach mix and stir together.

Preheat oven to 350. Spread 3/4 cup spaghetti sauce in 8 x 8in pan. Stuff shells and place in dish. Pour remaining sauce over shells--sprinkle with mozzarella and Parmesan.

Cover with foil. Bake 30 minutes, uncover. Bake 10 more minutes (or until cheese is melted). Serve with garlic bread.

*NOTE: This recipe also works for manicotti. Use 14 manicotti shells and a 9x13 pan--everything else is the same.