4 cups (16 oz) shredded mozzerella cheese
1 carton (15 oz) ricotta cheese
1 package (10 oz) frozen chopped spinach, thawed and drained
1 package (12 oz) jumbo pasta shells, cooked and drained
1 jar (28 oz) pasta sauce
Combine cheeses and spinach, stuff into shells. Arrange in a greased baking dish. Pour sauce over shells. Cover and bake at 350 degrees for 30 minutes or until heated through.
** To easily drain jumbo shells, lift each one out of the water with tongs or a slotted spoon. Pour out any water and drain on lightly greased wax paper until you are ready to stuff them.
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