1 (26 ounce) jar fat-free spaghetti sauce, divided
Vegetable cooking spray
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 cup lite ricotta cheese
1/2 cup Parmesan cheese, divided, finely shredded
1/2 teaspoon ground pepper
1/2 teaspoon ground nutmeg
12 jumbo pasta shells, cooked
Spoon half of spaghetti sauce into an 11 x 7 x 1 1/2-inch baking dish coated with cooking spray. Set aside.
Combine spinach, ricotta cheese, 1/4 cup Parmesan cheese, pepper and nutmeg; stir well. Spoon spinach mixture evenly into pasta shells. Arrange shells over sauce in baking dish. Spoon remaining half of spaghetti sauce over shells.
Cover and bake at 400 degrees F for 35 minutes or until bubbly.
Sprinkle with remaining 1/4 cup Parmesan cheese.
Yield: 4 servings – 5 WW points per serving