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

In a large saucepan combine the fresh spinach with a small amount of water. Simmer, covered, for 3 to 5 minutes. Drain well. Squeeze the spinach to remove 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 in a 350 degree oven 30 minutes.

MEAT FILLING:

1 lb. ground beef
1 egg, slightly beaten
1/4 c. grated Parmesan cheese
1/4 c. DaVinci seasoned bread crumbs
1 tbsp. chopped parsley
Salt and pepper to taste
1 recipe tomato sauce

Saute chopped meat in olive oil until brown. Mix with egg, cheese, bread crumbs, parsley, salt and pepper. Pour half the sauce in a baking dish. Stuff shells with filling, arrange in dish and top with remaining sauce. Bake in a 350 degree oven for 30 minutes.

TOMATO SAUCE:

2 tbsp. cooking oil
1/2 c. onion, chopped
1 garlic clove, minced
3 c. tomato juice
1 (6 oz.) can tomato paste
2 tbsp. chili sauce
1 tbsp. salt
1/2 tsp. sugar
1/4 tsp. pepper

Saute onion and garlic in oil. Add remaining ingredients. Simmer 10 minutes. Pour half the sauce in a baking dish. Stuff shells, arrange in dish and top with remaining sauce. Bake in a 350 degree oven 30 minutes.