Stuffed Pasta Shells With Spinach Recipe

• 1 10-ounce package frozen spinach, thawed and squeezed dry
• 1/3 cup pine nuts, toasted
• 1 generous cup ricotta (about 1 pound, or a little less)
• 1 cup grated Parmesan, divided
• 1/4 pound unsalted fresh mozzarella, finely chopped
• 1 large garlic clove, minced
• Pinch of salt
• Several generous grinds black pepper
• Pinch of nutmeg
• 1 cup prepared marina or other tomato sauce, divided

1. Preheat oven to 350u0b0F.
2. Prepare filling by mixing the spinach, nuts, ricotta, 3/4 cup Parmesan, mozzarella, garlic, and spices in a largish bowl.
3. Spread 1/2 cup sauce on the bottom of a 13 x 9" baking dish.
4. Fill each of the shells with cheese mixture, and place atop the sauce.
5. Sprinkle shells with remaining 1/4 cup Parmesan, and drizzle with remaining sauce.
6. Cover baking dish with aluminum foil, and bake for 25 minutes. Remove foil and bake for an additional 5 minutes.
7. Let cool for 5 minutes or so, the shells will be mouth-searingly hot.

frozen spinach, pine nuts, generous, parmesan, mozzarella, garlic, salt, black pepper, nutmeg, tomato sauce

Taken from www.seriouseats.com/recipes/2008/12/stuffed-pasta-shells-with-spinach-recipe.html (may not work)