| 1/2 box (20 shells) | BARILLA Jumbo Shells |
| 1 jar | BARILLA Italian Baking Sauce |
| 1 tablespoon | extra virgin olive oil |
| 2 | bacon slices, chopped |
| 1 cup | chopped onion |
| 1 bag (10 ounces) | fresh baby spinach, trimmed |
| 3 cups | ricotta cheese |
| 1/2 teaspoon | salt |
| 1/8 teaspoon | freshly ground black pepper |
| 1/3 cup | freshly grated Parmigiano cheese |
PREHEAT oven to 350 degrees.
COOK Jumbo Shells according to package directions; drain. Cover and set aside.
HEAT oil in large skillet over medium heat. Add bacon and onion; cook 4 to 5 minutes or until lightly browned, stirring frequently. Add spinach and stir until wilted. Remove from heat; stir in ricotta cheese, salt and pepper.
RESERVE 1 cup of Italian Baking Sauce; pour remainder into 13x9-inch baking dish. Fill shells with spinach mixture; place in dish. Pour remaining Sauce over Jumbo Shells; cover with foil.
BAKE for 30 minutes or until thoroughly heated. Sprinkle with Parmigiano cheese; broil 3 to 5 minutes or until lightly browned.
Add 1/4 teaspoon ground nutmeg with seasonings.