12 oz box jumbo shells
1 15-oz container ricotta cheese
1 cup Italian blend grated cheese
3/4 cup grated Parmesan cheese
12 oz cottage cheese
1 tsp salt
1/4 tsp pepper
dash of ground nutmeg
24 oz of your favorite marinara sauce
1 1/2 cups grated mozzerella cheese
10 oz frozen spinach, defrosted with liquid wrung out
Preheat oven to 375 degrees.
Boil the pasta in salted water. Drain and lay out shells on a wax paper lined kitchen counter. Let cool and make the filling.
In a large bowl, combine the ricotta, cottage cheese, Italian cheese blend, Parmesan, salt, pepper, nutmeg and spinach. Mix well.
about tbsp of cheese into each shell and lay each seam side up into a
greased 9 x 12" casserole dish. You will have a little extra---I usually
bake those in a smaller dish alongside the big dish. Pour the sauce
over the shells and sprinkle on the mozzarella cheese.
Cover with tin foil and bake 30 minutes. Enjoy!