Pasta Shells Florentine - cooking recipe

Ingredients

1 (10 oz.) pkg. chopped spinach, thawed and drained
1 c. (4 oz.) shredded Mozzarella cheese
1 c. nonfat cottage cheese
1 egg or egg white
1 Tbsp. grated Parmesan cheese
1/8 tsp. ground nutmeg
16 to 20 jumbo pasta shells for filling, cooked and drained
1 (13 1/2 oz.) jar spaghetti sauce
2 eggs
1/4 tsp. salt
4 Tbsp. oil
4 c. cold cooked rice
1 c. diced roast pork
2 scallions, sliced
1/4 tsp. sugar
2 Tbsp. soy sauce

Preparation

Beat eggs lightly with salt.
Heat 1 tablespoon oil in wok or frying pan and scramble eggs until they are cooked through, but still moist.
Remove to a dish, scrape the pan and heat remaining 3 tablespoons of oil.
Add rice and stir-fry 2 to 3 minutes to coat with oil.
Add roast pork and scallions and stir-fry until well mixed and heated through.
Dissolve sugar in soy sauce and sprinkle over the rice.
Add the scrambled eggs, break up and distribute throughout the rice.
Serves 4.