Istructions:
- 24 jumbo pasta shells
- 1 15-oz. container ricotta
- 2 cups shredded mozzarella
- 1 10-oz. package frozen chopped spinach, thawed and squeezed dry
- 10 leaves fresh basil, chopped
- 1 large egg, lightly beaten
- Salt and pepper
- Pinch of ground nutmeg
- 1 26-oz. jar spaghetti sauce
Ingredients:
- 1. Preheat oven to 375ºF. 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.
- 2. Spread 3/4 cup spaghetti sauce over bottom of a 9×13 baking dish. Stuff shells with cheese mixture and place in dish. Spoon remaining sauce over shells and sprinkle with shredded mozzarella.
- 3. 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.
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