Ingredients:

16 oz San Giorgio®® Medium Shells
1 container (15 oz.) low-fat part skim ricotta or cottage cheese
1 cup part skim milk Mozzarella cheese, shredded
1/2 cup grated Parmesan cheese, divided
1 each egg
3 cups fresh spinach leaves, chopped
1/2 tsp salt
1/4 tsp ground black pepper
1 jar (24 oz.) pasta sauce
1 can (8 oz.) tomato sauce

Cooking Directions:

1.  Heat oven to 350°F. Prepare pasta according to package directions for 9 minutes; drain.

2.  Meanwhile, in medium bowl, stir together ricotta cheese, mozzarella cheese, 1/4 cup Parmesan cheese, egg, spinach, salt and pepper. Return hot pasta to pot; stir in pasta sauce and tomato sauce.

3.  In 13 x 9 x 2-inch baking dish, spoon one-half pasta mixture. Spoon cheese mixture evenly over pasta; spoon remaining pasta over cheese. Sprinkle remaining Parmesan cheese over pasta; cover with foil.

4.  Bake 30 minutes or until hot and bubbly (doubling recipe or more may require increased baking time).

MAKE-AHEAD DIRECTIONS: Prepare recipe as directed, but do not bake. Cover with plastic wrap, then foil. Refrigerate up to 24 hours or freeze up to 2 months. Thaw frozen version in refrigerator overnight. Remove plastic wrap; replace foil. Bake as directed, adding about 10 minutes to baking time.