Pasta Shells Florentine

• 1 (10 oz.) pkg. chopped spinach, thawed and drained
• 1 c. (4 oz.) shredded Mozzarella cheese
• 1 c. nonfat cottage cheese
• 1 egg or egg white
• 1 Tbsp. grated Parmesan cheese
• 1/8 tsp. ground nutmeg
• 16 to 20 jumbo pasta shells for filling, cooked and drained
• 1 (13 1/2 oz.) jar spaghetti sauce
• 2 eggs
• 1/4 tsp. salt
• 4 Tbsp. oil
• 4 c. cold cooked rice
• 1 c. diced roast pork
• 2 scallions, sliced
• 1/4 tsp. sugar
• 2 Tbsp. soy sauce

1. Beat eggs lightly with salt.
2. Heat 1 tablespoon oil in wok or frying pan and scramble eggs until they are cooked through, but still moist.
3. Remove to a dish, scrape the pan and heat remaining 3 tablespoons of oil.
4. Add rice and stir-fry 2 to 3 minutes to coat with oil.
5. Add roast pork and scallions and stir-fry until well mixed and heated through.
6. Dissolve sugar in soy sauce and sprinkle over the rice.
7. Add the scrambled eggs, break up and distribute throughout the rice.
8. Serves 4.

chopped spinach, mozzarella cheese, cheese, egg, parmesan cheese, ground nutmeg, jumbo pasta shells for filling, spaghetti sauce, eggs, salt, oil, cold cooked rice, pork, scallions, sugar, soy sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=805322 (may not work)