| 1 box | BARILLA Jumbo Shells |
| 1 jar | BARILLA Tomato & Basil Sauce |
| 1 pound | ground beef |
| 2 tablespoons | extra virgin olive oil |
| 1 bag (6 ounces) | baby spinach, chopped |
| 1 cup | finely chopped onion |
| 1 clove | garlic, minced |
| 1 teaspoon | salt |
| 1/4 teaspoon | freshly ground black pepper |
| 1/8 teaspoon | ground nutmeg |
| 1 | egg |
| 1/4 cup | freshly grated Parmigiano cheese |
PREHEAT oven to 350 F.
COOK Shells according to package directions; drain, reserving 1/3 cup of the pasta cooking water.
COOK ground beef in a large skillet over medium-high heat 4 minutes or until no longer pink, stirring occasionally. Drain grease.
ADD oil, spinach, onion, garlic, reserved pasta water; continue cooking 10 minutes, stirring occasionally. Remove from heat.
ADD seasonings and blend well. Let mixture cool.
STIR in egg and Parmigiano cheese.
POUR 1 cup of the Tomato and Basil Sauce into a 13x9 inch baking dish.
FILL Shells with meat mixture; place in dish. Pour remaining sauce over shells; cover with foil.
BAKE for 30 minutes or until thoroughly heated.
Substitute Italian sausage for ground beef.