Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  15      ounces        ricotta cheese -- part skim milk
   1      cup           monterey jack cheese -- shredded
   2      cups          mozzarella cheese -- part skim milk,
                        -- shredded
     1/2  cup           grated parmesan cheese
   2                    eggs -- beaten
  10      ounces        frozen spinach
   1      dash          salt
   1      dash          black pepper
     1/2  pound         pasta shells -- jumbo
  30      ounces        marinara sauce
   1      dash          ground nutmeg -- optional

Preparation:

1. Thaw the spinach, chop, and drain very well. 2. Combine the ricotta, jack, Parmesan cheese and 1 cup of the mozzarella cheese. Add the beaten eggs, spinach, salt and pepper. Add the dash of nutmeg if using. Set aside. 3. Cook pasta according to the package and drain well. 4. Fill the drained and cooled pasta shells with the cheese mixture. Place enough sauce in a pan to just cover bottom. Use a pan large enough to hold the filled shells in one layer. Pour remaining sauce evenly over shells; sprinkle the remaining 1/2 cup mozzarella cheese over top of shells. 5. Bake in preheated 350-degree oven for about 30 minutes.