Stuffed Jumbo Shells

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
1egg
1/4 cup freshly grated Parmigiano cheese

Ease of preparation: average
Prep Time: 20 minutes
Cook time: 44 minutes
Servings: 4-6
Regions: 
Wine pairing: Red

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.