Spinach & Ricotta Stuffed Shells
- 24 jumbo pasta shells
- 15 ounces ricotta
- 2 cups shredded mozzarella
- 10 ounces frozen chopped spinach thawed and squeezed dry
- 10 leaves fresh basil chopped
- 1 large egg lightly beaten
- salt
- 1 pinch ground nutmeg
- 26 ounces spaghetti sauce
- Preheat oven to 375u0b0F. Cook pasta shells according to package label directions; drain and set aside to cool. While pasta cooks, in a large bowl, stir together ricotta, spinach, basil, egg, salt, pepper, nutmeg.
- Spread 3/4 cup spaghetti sauce over bottom of a 9x13 baking dish. Stuff shells with cheese mixture and place in dish. Spoon remaining sauce over shells and sprinkle with shredded mozzarella.
- 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.
pasta shells, ricotta, mozzarella, basil, egg, salt, ground nutmeg, spaghetti sauce
Taken from www.yummly.com/recipe/Spinach-_-Ricotta-Stuffed-Shells-1516544 (may not work)