Spinach Stuffed Pasta Shells

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