Jumbo Stuffed Shells

Jumbo Stuffed Shells

Ingredients:
Jumbo pasta shells, cooked
1 pound baby spinach
12 ounces cream cheese or ricotta
2 large egg yolks
1/2 cup grated Parmesan cheese
Pinch of ground nutmeg
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1 1/2 cups marinara sauce

Directions:
1. Using a hand mixer, combine the cream cheese, egg yolks, Parmesan cheese, nutmeg, salt and pepper. Fold the spinach into the mixture. Fill the shells with the cheese mixture.
2. Arrange the stuffed shells in a lightly greased 9 x 13-inch baking dish. Top with the marinara sauce. Bake for 30-45 minutes, until heated through. Refrigerate leftovers for up to 3 days.

Tip:
To fill the shells more easily, put the cheese and spinach mixture in a gallon-size plastic bag, cut off a lower corner and squeeze the mixture into the shells.