Florentine Stuffed Shells
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INGREDIENTS 24 uncooked jumbo pasta shells
1 (10-ounce) package frozen chopped spinach, thawed and drained
1 egg, beaten
1 (15-ounce) container light ricotta cheese, 2 cups
3/4 cup shredded mozzarella cheese
1 small onion, finely chopped, 1/3 cup
2 large garlic cloves, minced
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
2 cups meatless spaghetti sauce
1/2 cup grated Parmesan or Parmesan and Romano cheesePreheat oven to 350 degrees. Lightly grease a 13 x 9-inch baking dish. Cook pasta shells according to package directions; drain well.
Squeeze spinach to remove as much moisture as possible.
In a medium-sized bowl, combine spinach, egg, ricotta and mozzarella cheeses, onion, garlic, salt and nutmeg; stir to blend well.
Stuff shells with ricotta mixture, using about 2 tablespoons for each shell. Arrange shells in 1 layer in prepared baking dish; pour spaghetti sauce over shells and sprinkle with grated cheeses.
Cover and bake 30 to 40 minutes, or until heated through.
Makes 8 servings