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.