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

1. 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.

2. 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.

3. 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.

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