Florentine Stuffed Shells - cooking recipe

Ingredients

27 jumbo pasta shells
1 (10 oz.) pkg. frozen chopped spinach, thawed
1 egg, beaten
2 c. Ricotta cheese
1 1/2 c. shredded Mozzarella cheese
1/3 c. chopped onion
2 garlic cloves, minced
1/4 tsp. salt
1/8 tsp. nutmeg
2 c. meatless spaghetti sauce
3/4 c. shredded Parmesan cheese

Preparation

Cook shells according to package.
Squeeze spinach to remove moisture.
Combine spinach, egg, Ricotta and Mozzarella cheeses, onion, garlic, salt and nutmeg.
Stir well to blend.
Stuff shells, using about 2 tablespoons each.