Pasta Shells Florentine

Ingredients

• 26 jumbo shells cooked
• 2 large eggs lightly beaten
• 0.3 cup basil fresh chopped
• 20 ounce pkt spinach frozen thawed chopped
• 4 cups tomatoes 
• 4 ounces parmesan shredded
• 0.5 teaspoon pepper 
• 0.4 ounce buttermilk ranch dressing mix 
• 30 ounce ricotta cheese 
• 4 ounces mozzarella cheese shredded

Equipment

• paper towels
• oven
• baking pan

Directions

1. Drain spinach well, pressing between paper towels.
2. Stir together spinach and next 5 ingredients. Spoon mixture into cooked shells.
3. Spread half of marinara sauce in a lightly greased 13- x 9-inch baking dish. Arrange shells over sauce; top with remaining sauce.
4. Bake, covered, at 350 for 40 minutes. Uncover, and sprinkle with mozzarella cheese; bake 5 to 10 more minutes.
5. Sprinkle with basil.