Spinach & Cheese Stuffed Shells

Ingredients
12 jumbo pasta shells (1/2 box)
1 1/2 teaspoons extra-virgin olive oil
6 ounces frozen spinach
1 cups part-skim ricotta cheese
1/4 cup freshly grated Parmesan cheese, divided
1/2 cup mozeralla
3  garlic cloves
handful fresh basil chopped
Freshly ground pepper to taste
1 large egg white, lightly beaten
3 cups prepared marinara sauce

Directions

Preheat oven to 350°F. Cook shells in a large pot of boiling water, stirring often, until just tender, about 10 minutes or according to package directions.

Drain and rinse under cold water. Set aside.

In a bowl combine ricotta, Parmesan, 1/2 mozzarella cheese, garlic, basil, cayenne pepper, salt and pepper to taste. Stir well and then add spinach and beaten egg white.(you can leave the egg white out if you want)

Stuff each of the reserved shells with a generous 2 tablespoons of the ricotta mixture.  Spread 1 cup marinara sauce in the bottom of baking dish.

Arrange the stuffed shells in a single layer. Top with the remaining 2 cups of the sauce and sprinkle with the remaining 1/4 cup Parmesan cheese and mozzarella. Bake until the top is golden and the shells are heated through, about 30 minutes.  I cooked Italian turkey sausage to serve alongside the stuff shells.