Baked Stuffed Conchiglioni Pasta - cooking recipe

Ingredients

8 oz jumbo pasta shells
5 oz spinach, cooked and squeezed dry
1/2 cup ricotta cheese
1/4 cup grated Parmesan cheese
5 slices mild salami or pepperoni (2 oz), chopped
1 None egg, lightly beaten
1 pinch nutmeg
1 jar (24 oz) tomato pasta sauce
1/3 cup heavy cream
2 tsp chopped thyme or rosemary
1/3 cup grated mozzarella cheese

Preparation

Preheat the oven to 350\u00b0F.
Cook the pasta in a large pot of boiling salted water according to package directions. Drain.
Meanwhile, combine the spinach, ricotta, Parmesan, salami, egg and nutmeg in a large bowl. Season and mix well. Stuff the ricotta mixture into the shells (about 2 tsp in each). Place in a lightly greased 12 x 8-inch baking dish.
Combine the pasta sauce, cream and rosemary in a medium bowl. Pour over the pasta shells. Sprinkle with mozzarella cheese
Bake for 20-25 mins. Serve.