She stuffs sea shells..

We went to visit a friend in Tallahassee the other day while we attended to some business there. In exchange for a place to rest our weary heads at the end of a long day, I decided to offer to make dinner. And, since we were arriving at dinner time, I wanted to make the meal at home and bring it with us.
I wanted to make something simple that would travel well on the long trip, packed in a bit of ice in the frigid air conditioned car.
I had some loaves of rosemary flatbreads leftover from the night before, so I decided to pair that with some Spinach and Cheese Stuffed Shells.
With the pan wrapped in a double layer of foil at the bottom of the reusable shopping bag and the breads wrapped in a couple of cotton napkins, we were ready to hit the road.

Spinach and Cheese Stuffed Shells

1/2 pound of spinach
1/2 pound of ricotta cheese
1 pound of mozzarella cheese, grated
2 eggs
1 teaspoon each of nutmeg and pepper
1/2 teaspoon each of parsley and oregano
24 pasta shells.
20 ounces of spaghetti sauce.

• Cook pasta according to package directions. Drain.
• Pour two cups of sauce into a baking dish.
• In a large bowl mix the ricotta cheese and about three-quarters of the mozarella with the eggs. After it is light and creamy, mix in the spices.
• Put a few spinach leaves in each shell.
• Put a heaping tablespoon of cheese into each shell.

Vegetarian.