Spinach Stuffed Shells
 
1/4 cup water
2 eggs
1 Spinach & Herb Dip Mix, dry
1(15 oz) container ricotta cheese
2 cups (8 oz) shredded Mozzarella cheese
24 jumbo shells
1 (24 oz) jar spaghetti sauce
Parmesan cheese

Using a fork, lightly beat together the water and eggs.
Stir in the dry Spinach & Herb Dip Mix. Add ricotta and
Mozzarella cheeses and blend well. Set aside.
Cook jumbo shells as directed on box. (About 15 minutes.
Shells should still be slightly firm. Most boxes have about
36 shells in them. I usually cook a few extra, because
sometimes a couple will break while cooking.) Drain well.

Heat oven to 350 degrees F.
Fill shells with cheese mixture and place in 13x9-inch baking
dish.  Pour spaghetti sauce over shells. Cover tightly with
foil; bake about 30 minutes or until sauce is bubbling.
Uncover dish; sprinkle with Parmesan cheese. Bake
uncovered for 5 minutes longer.