1 box jumbo pasta shells
10 ounces frozen spinach (defrosted)
1 1/3 cup ricotta cheese
1/2 cup grated parmeasan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1 24 ounce jar pasta sauce of your choice (we used tomato basil sauce)
Preheat the oven to 400 degrees. Fill a large stockpot about 2/3 way with water, add a couple of teaspoons of salt and bring to a boil.
Add the pasta shells and boil 9 minutes
Place the defrosted spinach on a clean kitchen towel
Fold in both sides and roll the towel
Squeeze the excess water out of the spinach over the sink.
Take the spinach out of the towel and place on a cutting board. Chop the spinach.
Add 1 1/3 cups of ricotta cheese to a large mixing bowl.
Add the 2 eggs…..
1 1/2 cups of the cheese blend, salt, pepper and nutmeg.
Mix all these ingredients
After the pasta shells have cooked 9 minutes, drain them in a colander.
Pour 1/2 of the jar of sauce on the bottom of a 9×12 casserole dish.
Now we’ll start to fill the shells. Take a shell in one hand and spoon the filling into the shell with the other hand.
Place the shells, open-side up in the casserole dish.
Pour the remaining sauce over the top.
Sprinkle the remaining 1/2 cup of cheese blend and 1/2 cup grated parmeasan cheese over the top.
Cover the casserole with foil and place in the oven. Bake 30 minutes.
Dinner is ready!! Yum!