1 lb. fresh spinach
1 tbsp. chopped onion
1 tbsp. butter
1 beaten egg
2/3 c. ricotta cheese
1/2 c. grated Parmesan cheese
1/8 tsp. ground nutmeg
1 qt. tomato sauce

In a large saucepan combine the fresh spinach with a small amount of water. Simmer, covered, for 3-5 minutes. Drain well. Squeeze the spinach to remove the excess moisture. Chop spinach. In a skillet cook onion in butter until tender, but not brown. Add spinach, heat through. Combine egg, ricotta, Parmesan, nutmeg, and spinach mixture. Pour half the sauce in a baking dish. Stuff (20) shells with filling, arrange in dish and top with remaining sauce. Bake at 350 degrees for 30 minutes.