Saturday, March 6, 2010

Spinach and Ricotta Stuffed Shells


24 Jumbo Pasta Shells
1- 15oz Container Low Fat Ricotta
1/2 cup Shredded Parmesean
1- 10oz Package Frozen Chopped Spinach (thawed and squeezed dry)
1 Large Egg (lightly beaten)
1 tsp Italian Seasoning
Pinch of Ground Nutmeg
2 cups Shredded Mozzarella
Salt and Pepper
1- 26oz jar Pasta Sauce

Preheat oven to 375 degrees. Mist a 9 x 13 inch baking dish with cooking spray. Cook pasta according to package label directions; drain and set aside to cool. While pasta cooks, in a large bowl, stir together ricotta, parmesean cheese, spinach, egg, italian seasoning, nutmeg and 1 cup mozzarella. Season with salt and pepper. Spread 3/4 cup spaghetti sauce over bottom of baking dish. Stuff shells with spinach mixture and place in dish. Spoon remaining sauce over shells and sprinkle with remaining 1 cup of 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.