Stuffed Shells... :)~

Stuffed Shells

1 box large shell pasta cooked aldente

2c gravy....for the non Italians..... thats tomato sauce...hehehe

16oz container of ricotta cheese

1c frozen chopped spinach, thawed and squeeze out excess water

1 egg

1tsp chopped fresh parsley

1/2 c grated parmigiana reggiano

1c shredded mozzarella....save 1/4c for top

1 small clove garlic chopped

pinch of nutmeg

S&P

In a bowl mix the ricotta, spinach, egg, parsley, parmigiana, mozzarella, nutmeg, garlic, and S&P.

Refrigerate for 2-4hrs for best flavor. Cook pasta shells aldente. They will finish cooking when they bake in the oven. In a baking dish put a good layer of gravy down. Stuff the shells with either a spoon or fill a pastry bag or even a ziplock bag and cut the corner off. Arrange in baking dish. Top with the reserved mozzarella. Bake at 350 for 20 min or until cheese starts to brown and is bubbly.