Revision as of 22:56, 26 February 2012

Serves: 6

Active Time: 50 minutes

Total Time: 1 hour 20 minutes

From: Fresh

Ingredients

Tomato Sauce

2 24 oz tomato sauce

Shells and Filling

24 jumbo pasta shells

1 10 oz chopped frozen spinach thawed

1 16 oz container part skim ricotta

2 eggs lightly beaten

1 cup shredded parmigan cheese (divided)

1/4 cup rommano cheese

1/4 teaspoon ground nutmeg

3/4 teaspoon ground pepper (or to taste)

1/2 teaspoon salt (or to taste)

Directions

Step 1

Mix marinara sauce, diced tomatoes, parsley, stir well. Cover and simmer for 15-20 minutes, stir occationally. Sauce should be slightly thick. Remove from heat.

Step 2

In large stock pot heat 1 gallon water over high heat until boiling. When water boils sprinkle with 4 tsp. salt. Add pasta shells and cook in water for about 10 minutes - they should be slightly firm. Pour into collender and rinse with cold water to end the cooking process and so the shells are cool enough to handle. Drain well.

Step 3

While water heats prepare filling. Put spinach in sieve over large bowl. Press down with large spoon to drain water. Discard strained liquid and place spinach in bowl. Add ricotta, eggs, 3/4 cups parmasean, rommano, nutmeg, pepper and salt. Mix with a wooden spoon until well combined. Refridgerate while pasta shells cook (about 20-30 minutes)

Step 4

Preheat oven to 350 degrees. Spray 9x13 with vegi cooking spray. Ladle one cup sauce over bottom of pan.

Step 5

Remove chease filling from refrigerator. Put 1 tablespoon of filling in shell. Put filled shells stuffed-side-up in shells.

Step 6

Ladle remaining sauce over shells. Spread remaining parmagon cheese over sauce. Cover pan with foil and bake at 350 for 30 minutes. Remove foil and serve to hungry people.