1.5 pints tomato sauce ( I made mine with onions , garlic , peppers , carrots , mushrooms , Italian seasoning and tinned tomatoes
2 pots of ricotta
150g hard Italian cheese grated
A couple of balls of mozerella
0.5 bag frozen spinach
Salt and black pepper
Freshly grated nutmeg
1Heat oven to 180c
2Cook the pasta shells in boiling salted water for 7 minutes . Drain and cool
3Cook the spinach in microwave for a minute or 2 . When cooked squeeze out all of the water .
4Mix the cheeses in a bowl reserving some of the mozerella
5Add the spinach and then season with salt , pepper and nutmeg . Mix well
6Put a layer of tomato sauce on the bottom of a baking dish .
7Stuff the cooled pasta with teaspoonful of the cheese and spinach mix . Sit on top of the tomato sauce . Add more sauce and then more shells in layers finishing with tomato sauce . Top with reserved mozerella
8Cover with foil and bake for 15-20 minutes. Remove foil and cook for another 10 minutes. Serve