I remember stuffed
shells were such a treat growing up. It's good my mother didn't
tell me how easy they were to make, I would have hounded her day
and night to make them!
Serves: 6
Ingredients
Italian Name
1 lb (a box) jumbo pasta shells
conchiglie
4-5 Cups (32 - 40 oz.)
marinara pasta sauce .
salsa di pasta
2 cups ricotta cheese
formaggio ricotta
1/2 cup shredded mozzarella cheese
formaggio mozzarella
1/4 cup Parmesan or Romano
cheese
formaggio parmigiano/romano
1 bag thawed and drained frozen diced spinach
spinaci
Instructions
1.
Preheat oven to 350
degrees F.
2.
In a large pot, boil the shells
until almost done. About 3/4ths the recommended cooking time
(approx 7 min.).
3.
Drain and cool with cold water.
4.
Mix the cheeses and spinach in a
medium bowl.
5.
Fill each shell with the mixture.
6.
In a baking dish spread a heavy
layer of sauce.
7.
Add the stuffed shells (open side
up), cover liberally with sauce, and sprinkle remaining mozzarella
cheese on top.
8.
Cover with foil and bake for 30
minutes or until fully cooked and sauce is boiling.
9.
Remove from oven and enjoy!
TIP #1:
If you run out of room in your baking dish, layer the shells
but spread a layer of sauce on top before adding the second
layer of shells.
TIP #2:
Don't sweat exact measurements with the cheese. There is no
one set method or recipe. Use what you have.
TIP #3:
Serve with a nice salad, or Italian
green beans , and some garlic
bread .
This recipe can be
distributed but cannot be resold. All rights reserved. Copyright
2010. To obtain rights of use contact us by visiting our
About Us page and contact me directly.
