I found this recipe on Amazing Pinterest World. Chris and I really enjoyed this, even though I am not a fan of ricotta cheese (it’s a texture thing) and we had loads left over for lunch the next day!
24 Jumbo pasta shells
15oz container of ricotta cheese
2 cups shredded mozzarella (I actually just bought a bag of pre-shredded italian cheeses which included mozzarella and parmesan)
1/2 cup shredded parmesan
10oz package frozen chopped spinach, thawed and squeezed dry (took me forever to find this as I only ever buy fresh spinach!)
1 large egg, lightly beaten
salt and pepper
1 tsp Italian seasoning
pinch of ground nutmeg
26oz jar of spaghetti sauce
– Preheat oven to 375degrees F. Grease a 9X13in baking dish. Cook pasta according to the directions on the box, drain and set aside to cool. While pasta is cooking, mix ricotta, 1 cup of the mozzarella, the parmesan, spinach, egg, s&p, Italian seasoning and nutmeg. Spread 3/4 cup spaghetti sauce over the bottom of the dish.
Stuff your shells with the cheese/spinach mixture and arrange them in the dish. Spoon the rest of the spaghetti sauce over the top and sprinkle with the remaining 1 cup of mozzarella. Cover with foil and bake for 35 minutes. Remove the foil and bake for 10 more minutes, allowing the cheese to brown and bubble. Yummy!!!