Lip-Smackin’ Stuffed Shells

Makes 10 to 12 servings

16-oz. pkg. shredded mozzarella cheese

16-oz. container cottage cheese

15-oz. can tomato sauce

2 eggs, beaten

2 10-oz. pkgs. frozen chopped spinach, thawed and drained

1/8 t. nutmeg

salt and pepper to taste

28-oz. jar spaghetti sauce, divided

12-oz. pkg. jumbo shells, cooked

Garnish: grated Parmesan cheese

Combine cheeses, tomato sauce, eggs, spinach and seasonings in a large bowl; mix well and set aside. Spread 1/4 cup spaghetti sauce evenly in a lightly greased 13"x9" baking pan. Spoon cheese mixture evenly into shells; arrange stuffed-side up over sauce. Pour remaining sauce over shells; sprinkle with Parmesan cheese. Bake at 350 degrees for 30 minutes.

Scour tag sales for big, old-fashioned enamelware stockpots. they’re just the right size for family-size portions of pasta dishes.