Stuffed Shells Florentine Recipe: How to Make It

Ingredients

• 1 package (12 ounces) jumbo pasta shells
• 1 large egg, lightly beaten
• 2 cartons (15 ounces each) ricotta cheese
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/4 teaspoon pepper
• 1 jar (32 ounces) spaghetti sauce
• Thin breadsticks, optional