Here is my recipe I always use..seldom have to worry about leftovers and everyone always wants the recipe. I got it several years back from a Readers Digest Food Digest page. I usually quadruple the recipe myself. And I add a little extra cheese because we are big cheese lovers! I take this to carry-ins in a crock pot or a large electric roaster pan. Enjoy!

Stuffed Shells Florentine

1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/4 cup grated parmesan cheese
1 egg, slightly beaten
1 (10oz) pkg frozen chopped spinach, cooked and well drained
1/2 tsp dried oregano leaves, crushed
1/4 tsp salt
12 jumbo shell macaroni, cooked al dente,drained and cooled
1 (15oz)Prego spaghetti sauce (1 3/4cup)

In bowl, mix well first 7 ingredients. Stuff about 3 Tblsp cheese mixture in each shell. In 12X8" baking dish, spread 1/2 of the Prego. Arrange shells stuffed side up in sauce. Spoon remaining sauce overshells. Cover with foil. Bake at 350* for 35 mins or until hot. Sprinkle with chopped parsley. Serves 4