Stuffed Shells Florentine

24 jumbo pasta shells

1 package (10 ounces) package frozen chopped spinach, thawed and drained

2 cups (8 ounces) shredded mozzarella cheese

2 cups ricotta cheese

¾ cup grated parmesan cheese, divided

3 green onions, minced

2 tablespoons minced fresh parsley

1 teaspoon dried basil

¼ teaspoon salt

¼ teaspoon ground nutmeg

¼ teaspoon pepper

4 cups meaty spaghetti sauce (homemade or store-bought), warmed

Heat oven to 350 degrees. Lightly grease a 9-by-13-inch baking dish

Cook pasta shells according to package directions; drain well, and set aside.

Combine spinach, mozzarella, ricotta, ½ cup parmesan, onions, parsley, basil, salt, pepper and nutmeg in a large bowl; stir well. Fill each shell with ¼ cup spinach mixture and place in prepared pan. Pour warm sauce over shells; sprinkle with additional parmesan cheese.

Bake 35-40 minutes or until hot and bubbly. Let stand 10 minutes before serving.

Serves eight.

Adapted from Southern Living’s “Fix it & Freeze it Heat it & Eat it” (Oxmoor House, 2012)