Spinach Shells with Tomato Sauce

This is a favourite recipe I have adapted over the years and I love it because it is so easy. It can be prepared a day or two in advance and can be frozen and pulled out for unexpected occasions when you need a quick lunch.

Ingredients

20 Jumbo Pasta Shells (cooked and cooled)
2 packages of frozen chopped spinach (thawed)
1 15 ounce container of Ricotta cheeze (part skim or not)
1 26 ounce can or bottle of pasta sauce (I like Healthy Harvest Garlic Lovers)
4 ounces of shredded mozzarella

Drain the spinach and mix well with the ricotta cheeze. Stuff the cooked shells with the spinach and ricotta mix - it should be possible to stuff all 20 shells. Place a thin layer of pasta sauce on the bottom of the microwave and/or oven safe ceramic or glass dish, and put the stuffed shells on the pasta sauce - one layer of shells only. Cover the shells with the rest of the pasta sauce and drizzle the mozzarella on top. Bake for 20 to 25 minutes at 375 F or until warmed through. I microwave half orders for 7 minutes each and it seems to be just about right...