Stuffed Shells

1 box Jumbo shells
1 lb mozerella cheese
1 lb ricotta cheese (usually comes in a 15 oz. container)
4 oz. fresh parmesan cheese
10 oz. pkg. chopped frozen spinach
4-5 cloves garlic, chopped
2 eggs
1 can Italian pureed tomatoes
1 LRG can tomato sauce

Boil shells according to pkg directions (add a little bit of oil so they don't stick together). Drain shells and set aside to cool a little. While shells are boiling, mix cheeses together in large bowl. Press water out of spinach and mix w/ cheeses. Add eggs and garlic to mixture. Stuff shells with cheese mixture.

Puree tomatoes and sauce (I skip this step, because I buy my tomatoes already pureed-- my dad buys them stewed and then purees them on his own). Pour small amount in to 9x13 in. baking dish--enough to cover the bottom. Place shells in dish and pour remaining sauce over the top.

Bake at 350 for 35 mins.

Makes about 24-30 shells. I put 12 in each foil container that I handed out (so Amanda, this would be about double what you said was a good portion for your family).

Also:

When I froze them, I didn't bake them first. I put them in foil containers, covered, and labeled them. When you want to eat them, you thaw them completely and then bake as directed. (I'm told you could bake them first though and then freeze them and they turn out fine that way too. I just thought they might get too dried out if I did that.)