1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 c.(4 oz.) shredded low moisture part skim Mozzarella cheese
1 c. nonfat cottage cheese
1 egg white
1 tbsp. grated Parmesan cheese
1/4 tsp. ground nutmeg
16 jumbo pasta shells, cooked, drained
1 (13 1/2 oz.) jar no salt spaghetti sauce

Heat oven to 375 degrees. Mix spinach, Mozzarella cheese, cottage cheese, egg white, Parmesan cheese and nutmeg until blended. Fill each shell with a heaping tablespoon of spinach mixture. Place in 12 x 8 inch baking dish; spoon sauce over shells. Cover with foil. Bake 30 to 40 minutes or until thoroughly heated. Makes 4 servings.