Spinach and Mushroom Stuffed Shells

Warning: This recipe is not for the faint of heart or those who are dieting.  It is LADEN with cheese.

That being said, I wanted to get this recipe posted today, while I was thinking about it.  I didn't have a link for it on the menu this week.  Sorry.  It is so oooey gooey yummy... mmmmm.... I can't wait for dinner tonight.  I choose to use fresh ingredients for this one, but you can buy frozen or canned products if you want to save time. 

AND AND AND!!! You can freeze this recipe for later if you like - just wrap it tight with heavy duty aluminum foil.  When you are ready to cook it, preheat oven to 400 degrees and cook for 90 minutes. 

Spinach and Mushroom Stuffed Shells

Ingredients:
1 box Jumbo Pasta Shells
26 oz. jar of spaghetti sauce
3 cups Mozzerella cheese
8 oz. Ricotta cheese
1/2 cup grated Parmesan Cheese
2 cups chopped spinach
1 package sliced mushrooms, minced
3 cloves garlic
3 eggs

Directions:
1. Cook pasta shells according to directions on box.  Drain and set aside.
2. Prepare cheese filling by combining 3 cups of the Mozzerella, Ricotta, and Parmesan cheeses, spinach, mushroom, garlic, and egg in a large bowl. 
3. Pour 1/3 of bottle of spaghetti sauce into an ungreased 9x13 pan.  Spoon cheese filling into shells and place in 9x13 pan.  Pour remaining sauce over tops of shells.  Sprinkle remaining 1 cup of Mozzerella cheese over sauce.
4. Cover with aluminum foil.  Keep refrigerated until ready to cook. 
5. Preheat oven to 350 degrees.  Cook for 45 minutes or until cheese is melted. 

Note: I NEVER have enough room for all the shells in a 9x13 pan, so I place the remainder (filled) onto a cookie sheet, freeze them for 2 hours, then throw them into a gallon size freezer bag for later.