6 oz. lg. pasta shells
10 oz. box frozen chopped spinach (or broccoli)
8 oz. part-skim Ricotta cheese
1 tbsp. flour
2 tbsp. grated Parmesan cheese
1/4 tsp. nutmeg
1 c. spaghetti sauce

Cook shells according to package directions; drain. Steam spinach until tender; drain well. Add Ricotta cheese, flour, Parmesan cheese and nutmeg to the spinach; mix well. Stuff each cooked shell with 1 tablespoon of mixture.

Put stuffed shells in 9x9 baking pan with a little tomato sauce on the bottom. Spoon the remainder of the sauce over the shells. Cover and bake 25 minutes at 350 degrees.