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 1/2 cup mozzarella cheese over top of shells. 5. Bake in preheated 350-degree oven for about 30 minutes. Recipe By : Jo Anne Merrill File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (323g)|
|Recipe Makes: 8|
|Calories from Fat: 195 (43%)|
|Amt Per Serving||% DV|
|Total Fat 21.7g||29 %|
|Saturated Fat 10.2g||51 %|
|Monounsaturated Fat 6.5g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 328.4mg||101 %|
|Sodium 832.4mg||29 %|
|Potassium 695.2mg||18 %|
|Total Carbohydrate 35.5g||10 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 31.7g|
|Protein 28.6g||41 %|
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Calories per serving: 451
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