PASTA SHELLS FLORENTINE

By Charlotteg

Ingredients

• 1 10 oz. pkg. Bird’s Eye Chopped Spinach, thawed, well drained
• 1 Cup Shredded Mozzarella Cheese
• 1 Cup Cottage Cheese
• 1 Egg
• 1 Tbsp. Grated Parmesan Cheese
• 1/4 tsp. ground nutmeg
• 16 jumbo pasta shells, cooked and drained
• 1 13.5 oz. jar of spaghetti sauce

Preparation

Step 1

Heat over to 375 degrees. Mix spinach, mozzarella cheese, cottage cheese, eggs, parmesan cheese and nutmeg until well blended. Fill each shell with heaping tablespoon of spinach mixture. Place in 12 x 8 baking dish, top with spaghetti sauce. Cover with foil. Bake 40 minutes.