Ingredients
- 24 jumbo pasta shells
- 1 15-oz. container ricotta $
- 2 cups shredded mozzarella $
- 1/2 cup shredded Parmesan $
- 1 10-oz. package frozen chopped spinach, thawed and squeezed dry $
- 1 large egg, lightly beaten $
- Salt and pepper
- 1 teaspoon Italian seasoning
- Pinch of ground nutmeg
- 1 26-oz. jar spaghetti sauce $
Directions
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Preheat oven to 375ºF. Mist a 9-by-13-inch baking dish with cooking spray. Cook pasta shells according to package label directions; drain and set aside to cool. While pasta cooks, in a large bowl, stir together ricotta, 1 cup mozzarella, Parmesan, spinach, egg, salt, pepper, Italian seasoning and nutmeg.
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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.
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Cover baking dish with foil and bake for 35 minutes. Remove foil and bake about 10 minutes longer, until bubbly and cheese begins to brown.