Ingredients:
16 packaged jumbo shells or 8 packaged manicotti shells
1 10-ounce package frozen chopped spinach, thawed
2 beaten eggs
1 cup ricotta cheese
1 cup shredded mozzarella cheese (4 ounces)
1 cup shredded cheddar cheese (4 ounces)
1/2 cup freshly shredded or grated Parmesan cheese
Tomatoe Sauce

Directions:
Cook pasta. Drain immediately. Rinse with cold water; drain well.

Meanwhile, drain thawed spinach well, pressing out excess liquid.

For filling, combine eggs; ricotta, mozzarella, and cheddar cheese; half of the Parmesan cheese; and the spinach.

Spoon about 3 tablespoons filling into each jumbo shell or about 1/3 cup filling into each manicotti shell.

Place 4 jumbo shells or 2 manicotti shells into each of 4 individual casseroles. Top with sauce; sprinkle with remaining Parmesan cheese.

Bake 2 casseroles immediately; freeze remaining casseroles as directed.

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