Difference between revisions of "Dinners/stuffed shells"
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Latest revision as of 22:56, 26 February 2012
Serves: 6
Active Time: 50 minutes
Total Time: 1 hour 20 minutes
From: Fresh
Contents
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
Heat sauce.
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.
