Stuffed Shells

This is a delicious pasta dish.  If jumbo pasta shells are not available in your market, use cannelloni or manicotti shells.  This recipe incorporates spinach into the stuffing mixture, however, any combination of flavors can be substituted. 

 

INGREDIENTS:

1 10-oz. Pkg. Frozen Chopped Spinach, Defrosted & Drained Well

2 Cups of Ricotta, Whole Milk

1 Cup Mozzarella Cheese, Shredded

½ Cup Parmesan Cheese, Grated

1 Egg

1 Tsp. Dried Oregano

1 Tsp. Salt & 1 Tsp. Pepper

4 Cups Marinara Sauce (See recipe)

DIRECTIONS:

Bring a large pot of well salted water to a boil and cook the pasta shells for approx 8-10 minutes, until al dente and drain.  Meanwhile, in a mixing bowl, combine the spinach, ricotta, ½ cup of the mozzarella, ¼ cup of the parmesan cheese, egg, oregano, salt and pepper.  Spoon the mixture into the pasta shells, adding about 1 heaping tablespoon into each shell.  Spread half the sauce on the bottom of a baking dish.  Arrange the shells, filled sides up in the baking dish, and top with sauce, ½ cup of the mozzarella, and ¼ cup of the parmesan cheese.  Cover with foil and bake in a preheated 400 degree oven for approx. 20 minutes, then uncover and cook for approx. 10 minutes longer.  Serve warm.

PRIMI PIATTI: PASTA E RISO - STUFFED SHELLS

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