Cheese Stuffed Pasta Shells

15 oz Ricotta cheese

1 cup Monterey jack cheese -- shredded

2 cups Mozzarella cheese -- shredded

½ cup parmesan cheese -- grated

10 oz frozen spinach

1 dash salt

1 dash fresh ground pepper

½ lb pasta shells -- Jumbo

30 oz Marinara sauce

1 dash ground nutmeg (Optional)

2 eggs -- beaten

Thaw the spinach. Squeeze to remove juices. Dry very well.

Combine the ricotta jack Parmesan and 1 cup of the mozzarella cheese. Add the beaten eggs spinach salt and pepper. Add the nutmeg if desired. Mix well and set aside.

Cook pasta according to the package directions and drain well.

Fill the drained and cooled pasta shells with the cheese mixture. Place enough sauce in a non-reactive baking dish to just cover the bottom. Use a pan large enough to held the filled shells in one layer. Pour remaining sauce evenly over shells. Sprinkle with remaining 1/2 cup mozzarella cheese over the top of shells.

Bake in preheated 350° oven for about 30 Minutes.

Notes:

13 x 9 pan holds 24 shells
Jack cheese is about 1/ stick. About 1/2 a block of mozzarella.
Gam never uses the nutmeg.
Jack cheese is about 1 package. About 1/2 a block of mozzarella.

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Cheese Stuffed Pasta Shells