Stuffed Shells

• 1 pkg. frozen spinach
• 1 or 2 eggs, beaten
• 1/2 c. Parmesan cheese
• 8 oz. Mozzarella, shredded
• 1 lb. Ricotta cheese
• 2 tsp. grated lemon peel (fresh)
• dash of nutmeg
• 1/4 tsp. black pepper
• 1 box large pasta shells
• 32 oz. spaghetti sauce

1. Thaw frozen spinach (do not cook); drain excess liquid.
2. Mix together next 7 ingredients, then add spinach and reserve.
3. Cook pasta shells.
4. Drain and rinse with cold water.
5. Spread thin layer of sauce on bottom of two 13 x 9-inch baking pans.
6. Stuff shells with cheese mixture.
7. Place in pans, pour layers of sauce over shells and sprinkle with additional Parmesan cheese.
8. Cover and bake at 350u0b0 for approximately 40 minutes or until bubbly.

frozen spinach, eggs, parmesan cheese, mozzarella, ricotta cheese, lemon peel, nutmeg, black pepper, pasta shells, spaghetti sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1002904 (may not work)