Cook pasta according to directions. Drain immediately. Rinse in cold water; drain well. Meanwhile, drain thawed spinach well, pressing out excess liquid. For filling, combine eggs; ricotta, mozzarella, and cheddar cheeses; half of the Parmesan cheese; and the spinach. Spoon about 3 tablespoons filling into each jumbo shell or about 1/3 cup filling into each manicotti shell. Place 4 jumbo shells or 2 manicotti shells into each of 4 individual casseroles. Top with sauce; sprinkle with remaining Parmesan cheese. If cooking immediately: bake, covered in a 350 degree F.. oven for about 25 minutes or till heated through. To freeze: Seal, label, and freeze casseroles for up to 3 months. To serve, bake 1 or 2 of the frozen casseroles, covered, in a 375 degree F. oven for about one hour or till heated through. Recipes from Better Homes and Gardens Great Cooking for Two Posted to EAT-L Digest by Al & Diane Johnson
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|Serving Size: 1 Serving (986g)|
|Recipe Makes: 1|
|Calories from Fat: 1122 (62%)|
|Amt Per Serving||% DV|
|Total Fat 124.7g||166 %|
|Saturated Fat 62.9g||315 %|
|Monounsaturated Fat 40.5g|
|Polyunsanturated Fat 9.1g|
|Cholesterol 2382.5mg||733 %|
|Sodium 2411.2mg||83 %|
|Potassium 1183.5mg||31 %|
|Total Carbohydrate 21.1g||6 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 21.1g|
|Protein 146.6g||209 %|
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Calories per serving: 1798
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