Ingredients

• 18 uncooked jumbo shell shaped pasta shells

• 4 cups chopped baby spinach

• 1 container (15 ounces) ricotta cheese

• 1 cup shredded mozzarella cheese (about 4 ounces)

• 1/3 cup grated Parmesan cheese

• 1 teaspoon Italian seasoning

• 1 teaspoon grated lemon zest (optional)

• 1/2 teaspoon garlic powder

• 1 jar (24 ounces) Prego® Chunky Garden Tomato, Onion & Garlic Italian Sauce or Traditional Pasta Sauce

Step 1

Cook and drain the shells according to the package directions. While the shells are cooking, heat the oven to 400°F.

Step 2

Stir the spinach, ricotta cheese, 1/2 cup mozzarella cheese, Parmesan cheese, Italian seasoning, lemon zest, if desired, and garlic powder in a bowl. Spoon about 2 tablespoons ricotta cheese mixture into each shell.

Step 3

Spread 1 cup sauce in a 13x9x2-inch baking dish. Place the stuffed shells in the dish. Pour the remaining sauce over the shells. Sprinkle with the remaining 1/2 cup mozzarella cheese.

Step 4

Bake for 30 minutes or until hot.