Stuffed Shells Florentine

Bring a large pot of water to a boil and put in the shells, with a splash of olive oil to prevent clumping. Cook 1-2 minutes less than directed on the package. When done, place pasta in strainer and let cool.

Preheat oven to 375.

Heat the spinach in the microwave (or on your stove top) until thawed. Drain liquid.

In a medium bowl, mix ricotta cheese, mozzarella cheese, milk, herb seasoning, oregano, basil, salt, black pepper and cayenne pepper. You can get creative here with your seasonings if you like!

In a small skillet, melt the margarine. Add garlic and onions and saute on low-medium (about 3-4) for 2 minutes. Add spinach and stir to combine ingredients. Once combined and spinach is heated, add the veggies to the cheese mixture.

Lightly grease a large baking dish and pour about 3/4 cup of pasta sauce on the bottom.

Now, pick up your shells in the palm of your hand and very gently spoon the cheese and spinach mixture into each shell. Don’t be shy – this is the good stuff! Use about 2 tablespoons per shell.

Set filled shells (filling side up) in the baking dish. Pour remaining sauce over shells and sprinkle with parmesan cheese.

Put the dish in the oven for about 20-25 minutes until sauce is bubbling!

Delicious on its own, or with a crisp green salad and garlic bread!