Ricotta stuffed Shells

12-15 Jumbo Pasta Shells, partially cooked and drained
1 small tub low fat ricotta cheese
1 bag of spinach raw, chopped, steamed and squeezed of all excess water
1egg, beaten
2 TBSLP milk
1-2 Cloves garlic
1 TBSLP oregano
1 TBLSP basil
1/2 C mozzerella cheese, shredded
1 small can tomato sauce
salt and pepper to taste

Take the ricotta cheese, spinach, herbs, garlic, salt and pepper, egg and milk, mix and put into a pastry bag (or a zip top freezer bag (cut corner). Lay out shells in pan (they shouold be soft and cool enough to handle a bit). Take each one and fill with spinach and cheese. Top with can of sauce and mozzarella, Bake at 400 for 25-30 minutes until cheese is melted and bubbly. Serve hot. (serves 3-5 people)