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1
Bring a large pot of water to a boil and put in the shells, with a splash of olive oil to prevent clumping.
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2
Cook 1-2 minutes less than directed on the package.
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3
When done, place pasta in strainer and let cool.
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4
Preheat oven to 375.
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5
Heat the spinach in the microwave (or on your stove top) until thawed.
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6
Drain liquid.
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7
In a medium bowl, mix ricotta cheese, mozzarella cheese, milk, herb seasoning, oregano, basil, salt, black pepper and cayenne pepper.
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8
You can get creative here with your seasonings if you like!
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9
In a small skillet, melt the margarine.
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10
Add garlic and onions and saute on low-medium (about 3-4) for 2 minutes.
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11
Add spinach and stir to combine ingredients.
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12
Once combined and spinach is heated, add the veggies to the cheese mixture.
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13
Lightly grease a large baking dish and pour about 3/4 cup of pasta sauce on the bottom.
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14
Now, pick up your shells in the palm of your hand and very gently spoon the cheese and spinach mixture into each shell.
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15
Dont be shy this is the good stuff!
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16
Use about 2 tablespoons per shell.
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17
Set filled shells (filling side up) in the baking dish.
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18
Pour remaining sauce over shells and sprinkle with parmesan cheese.
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19
Put the dish in the oven for about 20-25 minutes until sauce is bubbling!
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20
Delicious on its own, or with a crisp green salad and garlic bread!
