Spinach and Ricotta Stuffed Shells

By mgatlin

All You Magazine

Ingredients

• 24 Jumbo Shells
• 15 oz Ricotta
• 1/2 cup shredded Parmesan
• 10 oz Spinach, squeezed dry, chopped
• 1 egg
• 1 tsp Italian Seasoning
• Pinch Ground Nutmeg
• 2 cups shredded Mozzarella
• Salt & Pepper
• 26 oz Spaghetti Sauce

Preparation

Step 1

Preheat oven to 375. Mist a 9x13 baking dish with cooking spray. Cook pasta, drain, set aside to cool. In a large bowl, stir together ricotta, Parmesan, spinach, egg, Italian seasonings, nutmeg & 1 cup mozzarella. Season with salt and pepper.

Spread 3/4 cup spaghetti sauce over bottom of dish. Stuff shells with cheese mix and place in dish. Spoon remaining sauce over shells and sprinkle with remaining 1 cup mozzarella.

Cover baking dish with foil and bake for 35 minutes. Remove foil and bake about 10 minutes longer, until bubbling and cheese is beginning to brown.