INGREDIENTS
20
jumbo pasta shells (cooked to package instructions)
1 tbsp
olive oil
3
garlic cloves (minced)
4 cups
coarsely chopped spinach
1 12 ounce container
ricotta
1 cup
shredded mozzarella
1/2 cup
grated Parmesan cheese
1/2 cup
shredded Romano cheese
4
slices provolone cheese (finely chopped)
1
egg (beaten)
1 tsp
Italian seasoning
1
jar spaghetti sauce