Pasta Shells Stuffed with Cheeses

Serves 6

Ingredients

15 ozs. ricotta cheese
1 cup monterey jack cheese, shredded
2 cups mozzarella cheese, shredded
1/2 cup grated parmesan cheese
2 eggs, beaten
10 ozs. frozen spinach
salt and pepper to taste
1 box jumbo shells
30 ozs. marinara sauce
1/2 teaspoon ground nutmeg, optional

Directions

Thaw the spinach, chop, and drain very well. Combine the ricotta, jack, Parmesan cheese and 1 cup of the mozzarella cheese. Add the beaten eggs, spinach, salt and pepper. Add the dash of nutmeg if using. Set aside. Cook pasta according to the package and drain well. Fill the drained and cooled pasta shells with the cheese mixture. Place enough sauce in a pan to just cover bottom. Use a pan large enough to hold the filled shells in one layer. Pour remaining sauce evenly over shells; sprinkle the remaining 1/2 cup mozzarella cheese over top of shells. Bake in preheated 350-degree oven for about 30 minutes.

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