Spinach-Souffle Stuffed Shells

An easier and delicious version of spinach-stuffed shells using this familiar Stouffer's frozen entree!

• 1 pkg Stouffer's Spinach Souffle, defrosted
• 12-14 large pasta shells (half of the box), cooked
• 1-10 oz. container ricotta cheese
• 1/2 cup finely-diced onion
• 1-15 oz. spaghetti sauce or marinara sauce
• 1/2 cup shredded mozzarella cheese

1. Preheat oven to 350 degrees F. Lightly grease a 9-inch square baking dish. Spread 1/2 cup spaghetti sauce around entire bottom of dish to keep shells from sticking.

2. Combine defrosted spinach souffle, onion, and half of the ricotta cheese. Fill shells with mixture.

3. Place shells in prepared dish. Cover with remaining spaghetti sauce or less if you choose. Bake for 25-30 minutes. Sprinkle cheese over shells. Bake an additional 5 minutes or until melted.

Serves 4.