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15 oz. ricotta cheese
3 c. grated Mozzarella cheese
1/2 c. grated Parmesan cheese
3 egg whites
1 (10 oz.) pkg. frozen chopped spinach, thawed & well drained
1/8 tsp. each nutmeg & cayenne
1/2 tsp. salt
1/4 tsp. pepper
1/2 lb. jumbo pasta shells
15 oz. container marinara sauce

Cook pasta shells until barely tender and drain. Combine all the other ingredients EXCEPT: 1 cup Mozzarella cheese and marinara sauce. Fill shells with cheese-spinach mixture. Cover the bottom of a 9 x 13 inch baking dish with a thin layer of marinara sauce. Place stuffed shells in the dish. Cover with the remaining sauce and 1 cup Mozzarella Bake at 350 degrees for 30 minutes until heated through. May be refrigerated overnight or frozen. 8 servings.
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