1 (10 oz.) pkg. frozen chopped spinach
1 (32 oz.) jar spaghetti sauce
1 egg
1 (16 oz.) carton Ricotta cheese
2 (8 oz.) pkgs. shredded Mozzarella cheese
1/8 tsp. pepper
3/4 tsp. ground nutmeg
1 (8 oz.) pkg. manicotti (14 shells)

Cook spinach according to package directions. Drain well and squeeze dry between paper towels. Cook manicotti shells in boiling salted water until just tender; drain. Rinse shells in cold water; drain well.

Place 1 cup spaghetti sauce in the bottom of a greased 9x13-inch baking dish. In a bowl, beat egg. Stir in Ricotta cheese, 2 cups Mozzarella cheese, spinach, pepper, and nutmeg until well blended.

Using a table knife, fill manicotti shells with spinach mixture. Arrange in dish. Spoon remaining sauce over shells. Bake at 350 degrees covered for 30 minutes. Sprinkle with remaining 2 cups Mozzarella. Bake 3-5 minutes longer, uncovered.