Leah's Spinach Ricotta Stuffed Shells by
http://kareninthekitchen.wordpress.com/2012/04/02/spinach-ricotta-stuffed-shells-2/
Ingredients
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
Instructions
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
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