1 (10 oz.) pkg. chopped spinach, thawed and well drained
4 oz. part skim Ricotta cheese (1/2 c.)
2 oz. shredded part skim Mozzarella cheese (1/2 c.)
1 egg, lightly beaten
1 tbsp. grated Parmesan cheese
1/8 tsp. ground nutmeg
1/8 tsp. pepper
4 oz. jumbo shells (16)
1 (5 1/2 oz.) jar spaghetti sauce

In medium bowl, mix spinach, Ricotta, Mozzarella, egg, Parmesan cheese, nutmeg, and pepper; set aside. Cook shells as label directs, omitting salt.

Preheat oven to 350 degrees.

Fill each shell with about 1 tablespoon of spinach mixture. Into bottom of a 9 inch square baking dish, spoon 1/2 cup of spaghetti sauce. Place shells in single layer over sauce. Pour remaining sauce over shells. Bake about 20-30 minutes until heated through and bubbly. Makes 4 servings.