1 box (12 oz.) jumbo pasta shells
1 pkg. (10 oz.) frozen chopped spinach, thawed and drained
3 c. Ricotta cheese
1 pkg. (12 oz.) shredded Mozzarella cheese, divided
Pinch ground nutmeg
Black pepper to taste
1 qt. tomato sauce

Cook pasta shells according to package directions, drain. In large bowl combine spinach, Ricotta and 3/4 cup Mozzarella cheese, nutmeg, pepper. Blend well. Stuff shells with a heaping teaspoon of mixture.

Pour a thin layer of sauce into large baking pan. Arrange shells over sauce. Spoon additional sauce over top. Sprinkle with remaining Mozzarella. Bake 350 degrees about 20 minutes or until heated through.