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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
Details
Preparation time 20mins
Cooking time 65mins
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.
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