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Serves 6-8

1 Box Large Pasta Shells

Kosher salt

1 10-ounce Package of frozen spinach, thawed and drained

1 clove garlic. Grated

Freshly ground black pepper

15-ounce package Ricotta

1 8-ounce package low-moisture mozzarella, grated

4 ounces fresh mozzarella, grated

¼ cup grated parmesan cheese

1 jar Silver Palate Vodka Sauce

1 tablespoon olive oil

Preheat the oven to 350 degrees F

Bring a large pot of water to a boil and season liberally with salt. Cook the pasta 4 minutes less than the full cook time on the package instructions. Drain and rinse with cold water then set aside.

Place the thawed spinach into a kitchen towel and squeeze out any excess liquid and then add to a large mixing bowl. Add in the garlic and the black pepper and stir to incorporate. Then add in the cheeses and stir well then season with salt as needed. 

Pour half of the bottle of sauce into the bottom of a 9 X 13 inch baking dish. Using a soup spoon, fill the shells with a generous scoop of the spinach mixture and place each filled shell into the baking dish. The shells should be snug so pack them in. Pour the remaining sauce over the top of the shells. Brush a sheet of aluminum foil with the olive oil and cover the pan. Place into the oven for 20 to 25 minutes and then uncover and cook for another 10 minutes.

Serve with additional grated cheese if desired.