CHEESE STUFFED SHELLS
MAKES 8 SERVINGS.
Salt and Pepper
12 oz box jumbo shell pasta
15 oz ricotta
10 oz box frozen chopped spinach, squeezed dry
3/4 cup grated Parmesan
1 clove garlic, minced
1 tbs chopped parsley
4 cups shredded mozzarella
1 egg, beaten
5 cups tomato sauce
Heat oven to 400 degrees. In a pot of boiling salted water, cook shells 9 min. Drain. *In a bowl, mix ricotta, spinach, Parmesan, garlic, parsley and 2 cups mozzarella. Season with salt and pepper. Stir in egg. *Spread half of tomato sauce in a 9x13" dish. Fill each shell with 1 heaping tbs ricotta mixture, place open side up in dish. Spoon remaining sauce over shells, sprinkle with remaining mozzarella. Bake 30 min. Remove foil, bake 30 min. until bubbling. Let stand 5 min. SERVE & ENJOY...
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