Four Cheese Alfredo-Stuffed Shells

• 1 Tbsp. extra virgin olive oil
• 285 g baby spinach leaves
• 1 jar (650 mL) Classico di Napoli Tomato & Basil Pasta Sauce
• 2 cups ricotta cheese
• 1 cup Cracker Barrel Shredded Mozzarella Cheese
• 1/2 cup Classico Alfredo di Parma Four Cheese Alfredo Pasta Sauce
• 1/3 cup finely chopped prosciutto
• 2 eggs, beaten
• 2 small garlic cloves, minced
• dash ground nutmeg
• 1/2 cup Kraft 100% Parmesan Grated Cheese, divided
• 1 pkg. (250 g) jumbo pasta shells (12 shells), cooked

1. Heat oil in large nonstick skillet on medium-high heat.
2. Add spinach; cook 1 to 2 min.
3. or just until wilted, stirring constantly.
4. Cool.
5. Heat oven to 375 degrees F. Pour tomato and basil pasta sauce into 13x9-inch baking dish sprayed with cooking spray.
6. Squeeze excess moisture from spinach.
7. Chop spinach; mix with ricotta, mozzarella, Alfredo sauce, prosciutto, eggs, garlic, nutmeg and half the Parmesan.
8. Spoon evenly into pasta shells; place over sauce in baking dish.
9. Sprinkle with remaining Parmesan; cover.
10. Bake 40 min.
11. or until heated through, uncovering after 30 min.

extra virgin olive oil, baby spinach, pasta sauce, ricotta cheese, mozzarella cheese, pasta sauce, eggs, garlic, ground nutmeg, jumbo pasta shells

Taken from www.kraftrecipes.com/recipes/four-cheese-alfredo-stuffed-shells-187225.aspx (may not work)