The S Files, episode 3

I don't know what happened to my actual picture of these, but here are two adorable girls enjoying:

Spinach- Stuffed Shells
• 16 extra large shells
• 1/2 cup grated Parmesan cheese
• 1 cup part-skim ricotta cheese
• 10-ounce package frozen chopped spinach, thawed and drained
• 1/4 teaspoon ground nutmeg
• 1 egg white

about 1 jar of pasta sauce

Boil and drain large shells. In a medium bowl, mix parmesan, ricotta, nutmeg, and egg. Add spinach. Get some kids to help you spoon the filling into the shells. Lay shells in 9x13 glass baking dish (with sauce lining the bottom). Once dish is full, and all pasta is in place, pour additional sauce on top. Bake for 25 minutes at 375 degrees.

This was certainly a delicious dish! You can put mozerella on top, but if you're like me, you might have just run out of that when you made pizza with fresh spinach and tomato on top the night before. (That was delicious, by the way. We added the extra grilled chicken from the salad beneath the layer of cheese, and it was really good. Marie took a picture, as she helped make it, but I don't have the image. You'll just have to salivate according to your own imagination).

This also makes for great left-overs...it's easy to get your veggies in with your lunch the next day!