Title: Sunday Shells
Categories: Entree Pasta
Yield: 12 Servings

1 1/2	lb	Lean ground beef
1		Clove garlic, crushed
2	lb	Ricotta cheese
1/4	c	Grated Romano cheese
1/4	c	Shredded Mozzarella cheese
2		Eggs, beaten
2	tb	Dried parsley
1/2	ts	Nutmeg (optional)
1		Lemon rind, grated
2	tb	Lemon juice
10	oz	Pkg. frozen chopped spinach
		Salt and pepper to taste
16	oz	Box jumbo shells
		Spaghetti sauce

Brown beef and garlic. Drain; set aside. Mix the three cheeses with beaten eggs, parsley, nutmeg, lemon rind and juice. Cook frozen spinach and drain; squeeze out all water. Combine all ingredients thoroughly in large bowl. Cook pasta shell for 15 minutes; drain and rinse in cold water. Stuff with mixture, arranging on top of spaghetti sauce in 13x9-inch baking dish. Top with additional sauce. Cover with foil. Bake 1 hour. Note: Lemon peel, lemon juice, nutmeg and spinach may be omitted.

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