2 (10 oz.) pkg. frozen, chopped spinach
1 lb. ricotta, at room temperature
2 eggs
1/2 c. grated cheese
Salt and pepper to taste
1 box jumbo shells
1 lg. jar spaghetti sauce (or a little more)

Cook spinach according to directions, drain and squeeze out as much moisture as possible. Cook shells according to directions and drain. Cool.

Combine spinach, ricotta, eggs, cheese, salt and pepper. Fill shells and place stuffed side down in large baking dish. Cover with spaghetti sauce. Bake at 350 degrees for 45 minutes or until bubbly.