Spinach And Ricotta Filling - cooking recipe

Ingredients

1 (10 oz.) box frozen spinach, drained and squeezed dry
1 Tbsp. chopped onion
1 Tbsp. butter
1 beaten egg
2/3 c. Ricotta cheese
1/2 c. Parmesan cheese
1/8 tsp. nutmeg
1/2 box large pasta shells, cooked and drained (double recipe for 1 box pasta shells)

Preparation

Cook chopped onion and butter until tender; add spinach and heat.
Combine the beaten egg, Ricotta cheese, Parmesan cheese and nutmeg.
Add to spinach mixture.
Use to stuff pasta shells.
To cook casserole, in a 9 x 13-inch pan, layer sauce on bottom.
Lay shells in single layer.
Top with more sauce and Parmesan cheese.