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Florentine shells
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| 10 oz | ricotta cheese |
| 6 oz | cream cheese |
| 8 oz | spinach, (cooked and chopped) |
| 5 cloves | garlic, (minced) |
| 1 jar | pasta sauce |
| 12 jumbo | pasta shells, (boiled) |
| 1 large | egg |
| 1/4 cup | bread crumbs |
| 1 sm pkg | pine nuts |
| 5 leaves | basil |
| Garlic powder | |
| onion powder | |
| salt | |
| pepper | |
| basil | |
| oregano | |
| thyme | |
| marjoram |
9x13" pan
Preheat oven to 350
Combine cheeses, egg, and spinach, and 1/2 of minced garlic, then add crumbs.
Add seasonings to taste
Stuff shells with cheese mix
Spread 2 tbs sauce on bottom of pan, arrange shells 2 wide and 6 long.
Mix rest of garlic in sauce and spread liberally over shells
Top with pine nuts
Bake for 20 minutes and cool for 10
Shred basil on top and serve!
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