24 jumbo pasta shells cooked and drained.
Set aside to cool.
In a bowl mix:
1 pint ricotta cheese-we use low fat skim
2 eggs
2 c. chopped up small broccoli
or spinach
3/4 c. mozzarella cheese
1/2 c. grated parmesan cheese
3/4 c. shredded monterrey jack cheese
2 tbs. sour cream
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. nutmeg(optional)
1 tsp. italian seasoning
2 cloves garlic
Stuff mixture gently into shells and place in a greased 9x13 pan.
Cover shells with 1 large jar of favorite spaghetti sauce.
Top with mozzarella and parmesan cheese.
Bake uncovered at 350 for 35-40 mins.