“Lite” Spinach Stuffed Shells 

1 jar (26 oz) spaghetti sauce 

1 10 oz pkg frozen chopped spinach — thawed and well drained 

1 cup lite ricotta cheese (I used combo of fat free and part skim) 

1/2 cup Parmesan cheese 

2/3 cup reduced fat mozzarella cheese, divided 

1 egg white 

1/2 teaspoon ground pepper 

1/2 teaspoon salt 

1/2 teaspoon ground nutmeg 

12 jumbo pasta shells — cooked 

Spoon spaghetti sauce into a baking dish. Set aside.  Combine spinach, ricotta cheese, Parmesan cheese, 1/2 cup mozzarella cheese, egg white, salt, pepper, and nutmeg; stir well. Spoon spinach mixture evenly into pasta shells. Arrange shells over sauce in baking dish. Sprinkle with remaining mozzarella cheese. Cover and bake at 350 for 35 minutes or until bubbly.  Yield: 4 servings.