SPINACH AND CHEESE STUFFED SHELLS
Ingredients
- 24 jumbo pasta shells
- 1 15-ounce container ricotta
- 2 cups shredded mozzarella
- ½ cup shredded Parmesan
- 1½ pounds fresh spinach sauteed and drained
- 1 large egg, lightly beaten
- Salt and pepper
- 1 teaspoon Italian seasoning
- Pinch of ground nutmeg
- 1 26-ounce jar spaghetti sauce
Instructions
Preheat oven to 375 degrees. Spray 9×13 inch baking dish with cooking spray. Cook pasta shells according to package label directions; drain and set aside to cool. While pasta is cooking, in a large bowl, stir together ricotta, 1 cup mozzarella, Parmesan, cooked spinach, egg, salt, pepper, Italian seasoning and nutmeg. Spread 3/4 cup spaghetti sauce over bottom of baking dish. Stuff shells with cheese-and-spinach mixture and place in dish. Spoon remaining sauce over shells and sprinkle with remaining 1 cup mozzarella. Cover baking dish with foil and bake for 35 minutes. Remove foil and bake about 10 minutes longer, until bubbly and cheese starts to brown.
