Categories: Casserole, Main Dish, Vegetarian

Ingredients

• 2 (10 ounce) packages frozen chopped spinach, thawed
• 2 green onions, finely chopped (white and green parts)
• 1 cup grated parmesan cheese, divided
• 1 cup shredded mozzarella cheese
• 1 cup ricotta cheese
• 1 large egg, lightly beaten
• 1/4 teaspoon pepper
• 1/8 teaspoon nutmeg
• 1/4 lb jumbo pasta shells (about 18)
• 3 cups marinara sauce (or your favorite spaghetti sauce)

Directions

1. Preheat oven to 350°.
2. Put the thawed spinach in a sieve and use a large spoon to press out the moisture.
3. In a big bowl, combine the green onions, 1/2 cup Parmesan cheese, mozzarella, ricotta, egg, pepper, nutmeg, and spinach.
4. Cook pasta according to package directions until al dente; drain.
5. Spread 1 cup sauce over the bottom of a shallow 2-quart casserole.
6. Stuff the shells with the spinach mixture and arrange them on top of the sauce.
7. Ladle the remaining 2 cups sauce over the shells and sprinkle with the remaining 1/2 cup Parmesan.
8. Spray a sheet of foil with cooking spray and cover the casserole (at this point, the dish can be covered and refrigerated for up to 1 day, add 10 minutes to baking time).
9. Bake for 20 minutes, remove the foil, and continue baking until the casserole is heated through and the sauce is bubbly, about 10-20 minutes longer.

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