http://kareninthekitchen.wordpress.com/2012/04/02/spinach-ricotta-stuffed-shells-2/

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

24 jumbo pasta shells 1 15-oz. container ricotta 2 cup s shredded mozzarella 1 10-oz. package frozen chopped spinach, thawed and squeezed dry 10 leaves fresh basil, chopped 1 large egg, lightly beaten 1 26-oz. jar spaghetti sauce

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