Spinach Stuffed Shells: Double Recipe

Stuffed shells are much easier to make than you'd think, and better to subdivide for freezing than, say, lasagna.  This is a double recipe makes enough for a 6-8 people, x 2.  I generally do a large flat pyrex pan, + 2 or 3 8x8 pans to freeze.  These could be pie pans, they work fine. You can use chopped spinach or broccoli.

12 oz. container jumbo shells *
2 container (15 oz) ricotta cheese (or a 2 lb. container is fine) - can be whole milk, skim or lowfat
2 pkg frozen chopped broccoli or spinach, thawed or microwaved (could be fresh; chop away)
1 c (8 oz) mozzarella - half for the mixture, half for the top
2/3 c grated Parmesan cheese
2 bottles marinara sauce (or homemade - HAH!)
ground pepper
oregano
Extra marinara sauce for those who like it
Parsley for garnish

*I just counted: the shells in a 12 oz box = 39.  

• Fill a 6 qt pot about 2/3 full with water and bring to a boil.  Drop the jumbo shells in a few at a time until the water returns to a boil.  They take about 10 minutes.
• Heat oven to 400°.
• If the broccoli or spinach is still frozen, microwave in a large bowl.  Drain any excess liquid.
• Combine the vegetables, ricotta, half of the mozzarella, parmesan, and seasonings.  (if you forget and dump in all the mozzarella, no big deal, but it is nice to have it melted on top.)
• Drain the pasta in a large colander, or just in the pot.  Let it cool a few  minute, and dislodge any shells stuck to each other.
• In 2 large rectangular pans, or two to 3 smaller pans, distribute one jar of marinara.
• Using a soup spoon, fill each shell fairly full, and place open side down in the pan.  It's tricky to manage to get the filling to be just right, and doesn't matter - the usual problem is leftover filling.  If you have extra filling, just freeze it.  You can use it with other recipes - it's great with sliced, fried eggplant.
• Pour the rest of the marinara sauce on top and sprinkle with the remaining mozzarella. 
• Bake for about 25 minutes until browned.
• Like all Italian food, it looks nice with chopped parsley and extra grated Parmesan.

Nomi's version with vodka sauce and fresh basil -  yummmmm.

Barbara Lissy's minhag is to make stuffed shells and deliver to whomever needs food - potluck, new baby, shiva, illness. It was nice to bring her a tray of them when Ruthie's grandma died.