Stuffed Jumbo Shells

• 1 box (12 oz.) Barilla Jumbo Shells
• 1 pound ground beef
• 2 tablespoons extra virgin olive oil
• 1 bag (6 oz.) baby spinach, chopped
• 1 cup finely chopped onion
• 1 clove garlic, minced
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon ground nutmeg
• 1 egg
• 1/4 cup freshly grated parmigiana cheese
• 1 jar Barilla tomato and basil sauce
• 1 cup shredded mozzarella cheese

1. Preheat oven to 350. Cook jumbo shells according to package directions; drain, reserving 1/3 cup of the pasta cooking water. Cook ground beef in a large skillet over medium-high heat 4 minutes or until no longer pink, stirring occasionally. Drain grease. Add oil, spinach, onion, garlic, reserved pasta water; continue cooking 10 minutes, stirring occasionally. Remove from heat.
2. Add seasonings and blend well. Let mixture cool. Stir in egg and parmigiana cheese. Pour 1 cup of the tomato and basil sauce into a 13x9 inch baking dish. Fill jumbo shells with meat mixture; place in dish. Pour remaining sauce over shells; sprinkle mozzarella cheese over the top, cover with foil. Bake for 30 minutes or until thoroughly heated.

barilla jumbo shells, ground beef, extra virgin olive oil, baby spinach, onion, clove garlic, salt, freshly ground black pepper, ground nutmeg, egg, freshly grated parmigiana cheese, tomato, mozzarella cheese

Taken from www.epicurious.com/recipes/member/views/stuffed-jumbo-shells-51583871 (may not work)