Carrie's Stupendous Spinach Stuffed Shells

1 box Jumbo pasta shells, cooked al dente, cooled

1 pkg. frozen chopped spinach, broccoli or kale (10 oz), thawed and drained

1 Tbs. butter or olive oil

1 medium onion, chopped

4 cloves garlic, crushed

2 c. fresh mushrooms, chopped

1 tsp. each of oregano & basil, dried

¾ tsp. salt

1 Tbs. flour

¾ c. milk

1 c. shredded mozzarella cheese

½ c. parmesan cheese, grated

1 jar of tomato sauce

Heat butter or oil in large skillet. Add garlic, onion, mushrooms, basil, oregano & salt. Saute until onion is soft & then add spinach. Stir to blend. Sprinkle with flour. Add milk; stir and heat to boiling. Cook until mixture thickens. Stir in shredded moz. Cheese and ¼ c. parmesan.

Fill pasta shells with rounded tsp. of mixture. Spread a spoonful or two of tomato sauce over bottom of 9x13 glass or metal pan. Place shells in pan in a single layer. Spoon sauce over shells and sprinkle remaining parmesan over them.

Bake at 375 for 20 minutes or until heated through. Also good for freezing.

Enjoy!