We had some ricotta left over from my last stuffed shells recipe, so I decided to make some spinach & ricotta stuffed shells. I found a recipe on www.allrecipes.com and adjusted it a bit. These were really easy and delicious! I made my own tomato sauce-simply used 2 cans of tomato sauce and added garlic, oregano, basil, and mushrooms.
Ingredients:
1 Box Large Pasta Shells
2 Cups Ricotta
2 Boxes Frozen Spinach, Thawed & Drained (make sure you squeeze the liquid out)
4 Cloves Minced Garlic
1 Cup Fresh Parmesan Cheese (2/3 cup for filling and 1/3 cup for top)
Pasta Sauce (or make your own as I did)
Directions:
Cook pasta shells as directed-drain. In the meantime, mix other ingredients. Place a small amount of tomato sauce on the bottom of a baking dish (just enough to cover). Stuff shells with cheese & spinach filling and place filling side up in baking dish. When full, top with leftover tomato sauce and parmesan cheese. Cover with foil. Bake at 350 degrees for 30 minutes.
1 comment:
Mmmmmmmmmmm I am making this Sunday for friends it sounds yummy, and of course we will have our new favorite wine "threesome" thanks for all your delicious recipes
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