Baked Stuffed Shells

This recipe come from my friend Sara Rolle.  She taught the basics to me back in college and I've recreated it using whatever ingredients I have on hand ever since.  This time I had a huge jar of pesto, so I incorporated that and it tasted great.  Sometime I add an egg to the cheese mixture, but I didn't have any today and it actually turned out exactly the same without it, so I didn't list it below.

Baked Stuffed Shells

1 box uncooked jumbo size shells
32 ounces ricotta cheese
1 cup mozzarella cheese, divided in half
1/4 cup Parmesan cheese
2 cups spinach (you can add more if you like)
4 garlic cloves, minced
Cracked pepper
1 tablespoon Italian seasoning
1/4 cup, plus 2 tablespoons pesto
1 jar of spaghetti sauce (about 48 ounces)

1. Preheat your oven to 375 degrees.
2. Boil water and cook the shells until just slightly al dente.

3. While the shells are cooking, sauté the spinach and garlic until the spinach has wilted.

4. Mix the ricotta, 1/2 cup mozzarella, Parmesan cheese, cracked pepper to taste, Italian seasoning and the 2 tablespoons of pesto together.  Add the wilted spinach and garlic and mix until combined.
5. Run cold water over the shells after cooking so they are cool enough to touch.

6. Mix your spaghetti sauce and 1/4 cup pesto together.  Place enough sauce to coat the bottom of your baking dish.

7. Set up an assembly line with your shells, stuffing and baking dish.

8. Take each shell and place about 1 tablespoon of stuffing in.  Place it in the dish and continue until all shells are filled.  You can place them atop each other if you run out of room.
9. Cover the shells with the sauce and then sprinkle with the remaining mozzarella cheese.

10. Bake at 375 for 30 minutes.
11. Enjoy!