Vegetarian pasta shells

Yield: 4 Servings

Ingredients:

2 tb Olive oil
1 lb Shells giant for stuffing
1 tb Garlic clove minced
1/4 c Onion chopped
1 md Green pepper chopped
1/4 c Zucchini sliced
1/4 c Mushrooms sliced
10 oz Spinach frozen
1 lg Egg
6 tb Ricotta Cheese
2 c Spaghetti sauce
1/2 c Mozzarella Cheese
1 tb Parmesan grated
1 ts Nutmeg

Instructions:

Cook pasta shells in boiling water for 15 minutes. Rinse under cold water and set aside. The mushrooms onions zucchini and peppers are diced. Saute' them in olive oil. Season with 1 tsp ground nutmeg and 1 tbs grated parmesan. Cool and stir in the defrosted chopped spinach and one beaten egg to bind it. Blend in 6 tbs ricotta. Stuff into the shells. Pre heat oven to 350 degrees. In a large casserole dish arrange shells on a bed of spicy tomato sauce. Bake for 15 minutes. Remove top with shredded mozzarella cheese and bake 5 minutes more. Options: You can use 1 lb (14 pieces) manicotti instead of shells. If you can only get jumbo shell (34 to a lbs) fill with about a tbs per shell.