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Title: 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.

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