Thursday, July 28, 2011

Stuffed Spinach and Cheese Shells Recipe

• 1 box large pasta shells. I used Tinkyada as they are gluten free and available on Amazon
• 16 oz. Ricotta cheese
• 1 large egg
• Large chunk of mozzarella cheese, cubed
• Parmesan cheese
• About a pound of fresh chopped spinach
• Ample garlic, black pepper
• Fresh or dried basil and oregano
• Fresh or jarred pasta sauce

In a large bowl mix ricotta, egg, mozzarella, parmesan, spinach and spices. Set aside.
In a large pot cook the shells till al-dente in salted water. Rinse with cold water and drain throughly in a colander.
Pre-heat oven to 375º

In an oven casserole dish, add a small amount of sauce to bottom of pan. Fill each shell with spinach cheese mixture.
Place open side up in rows. Squish in any extra empty shells or mixture.
Add sauce to top to coat and sprinkle a little more parmesan on top or decorate with small pieces of mozzarella.

Bake uncovered till bubbly. Usually about 35-45 minutes.

Served with a rustic artisan bread and tossed salad- I must say - this meal rocks!



Anonymous said...

As previously stated on facebook:
"Been There, Ate That!"

...and want to do it again and again and again!

Patricia Hecker said...

Dear Mr. Anonymous-
You are welcome any time!
I'm happy to cook for you!

Britt said...

Oh, yum! This looks so good!