Spinach-And-Ricotta Stuffed Shells

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24 jumbo pasta shells

1 15-oz. container ricotta

2 cups shredded mozzarella

1/2 cup shredded Parmesan

1 10-oz. package frozen chopped spinach, thawed and squeezed dry

1 large egg, lightly beaten

Salt and pepper

1 teaspoon Italian seasoning

Pinch of ground nutmeg

1 26-oz. jar spaghetti sauce

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