Recipe - Pasta Shells Stuffed With Cheeses

15 ounce Ricotta cheese, part skim
Milk
1 cup Monterey jack cheese
Shredded
2 cup Mozzarella cheese, part skim
Milk shredded
One half cup Grated Parmesan cheese
2 Eggs beaten
10 ounce Frozen spinach
1 ds Salt
1 ds Black pepper
One half pound Pasta shells jumbo
30 ounce Marinara sauce
1 ds Ground nutmeg optional

1. Thaw the spinach, chop, and drain very well. 2. Combine the ricotta,
jack, Parmesan cheese and 1 cup of the mozzarella cheese. Add the beaten
eggs, spinach, salt and pepper. Add the dash of nutmeg if using. Set aside.
3. Cook pasta according to the package and drain well. 4. Fill the drained
and cooled pasta shells with the cheese mixture. Place enough sauce in a
pan to just cover bottom. Use a pan large enough to hold the filled shells
in one layer. Pour remaining sauce evenly over shells; sprinkle the
remaining One half cup mozzarella cheese over top of shells. 5. Bake in
preheated 350degree oven for about 30 minutes.

Recipe By : Jo Anne Merrill

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip