6 ounces large pasta shells (1/2 a box)

1 10 ounce box frozen chopped spinach (or broccoli)

8 ounces part-skim ricotta cheese

1 tbs. flour

2 tbs. grated Parmesan

¼ teaspoon nutmeg

1 cup spaghetti sauce

Optional: ¼ teaspoon oregano, salt, pepper, and garlic powder.

1. Cook the shells according to the directions on the box. Drain.
2. Steam the spinach until tender; drain well.
3. To the drained spinach, add the ricotta, flour, Parmesan, nutmeg, add oregano, garlic, salt, and pepper as desired. Mix well.
4. Stuff each cooked shell with about 1 tbs. of the ricotta-spinach (broccoli) mixture.
5. Put stuffed shells in a nonstick 9 x 9 baking pan with a little spaghetti sauce on the bottom. Spoon the rest of the spaghetti sauce over the shells.
6. Cover and bake 25 minutes at 350 degrees.