8 oz. uncooked pasta shells
1 cup ricotta cheese
1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry
1 jar (26 oz.) marinara sauce
1 teaspoon salt
1 cup (4 oz.) shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1. Preheat oven to 350 degrees. Spray 1-1/2 quart round casserole with nonstick cooking spray.
2. Cook pasta according to package directions until al dente. Drain.
3. Meanwhile, whisk eggs in large bowl until blended. Add ricotta and spinach to eggs; stir until combined. Stir in pasta, marinara sauce and salt until pasta is well coated. Pour into prepared dish. Sprinkle mozzarella and Parmesan evenly over casserole.
4. Bake, covered, 30 minutes. Uncover and bake 15 minutes or until hot and bubbly.
Make 6 to 8 servings.