Spinach N Cheese Stuffed ShellsFrom steeltown 4 years ago
- ¾ 12oz box jumbo pasta shells (or about 24 shells) shopping list
- 12oz ricotta cheese shopping list
- 2 cups mozzarella cheese shopping list
- 1 cup parmesan cheese shopping list
- 1 bag baby spinach leaves shopping list
- 2 Tbls extra virgin olive oil shopping list
- 1 clove garlic shopping list
- 1 can diced tomatoes shopping list
- 1 jar of your favorite red pasta sauce shopping list
- 6 basil leaves shopping list
- 1 Tbls oregano shopping list
- 2 teaspoons brown sugar shopping list
- 2 eggs shopping list
- ¼ cup red wine shopping list
- salt n pepper shopping list
How to make it
- In a medium pot combine red sauce and diced tomatoes, bring to medium heat, stirring frequently, add 2 teaspoons brown sugar, 2 chopped basil leaves and ¼ cup of red wine, continue stirring frequently, reduce heat to simmer.
- Bring a medium pot of water to a boil. Add pinch of salt and the pasta shells, and cook until al dente approx 8-10minutes, stirring occasionally to prevent the shells from sticking. Remove and rinse with cool water. Set aside for later.
- In a large bowl, combine the ricotta cheese, ½ cup parmesan cheese, and 1½ cups of the mozzarella cheese, eggs, garlic, 1 tablespoon extra-virgin olive oil, 4 chopped basil leaves, oregano, black pepper, and mix to combine thoroughly (If you prefer, you can use less cheese, I love cheese!)
- Preheat the oven to 350 degrees F. Lightly grease casserole dish with olive oil.
- Now you are ready to stuff the shells.
- I use fresh baby spinach leaves instead of cooked package frozen spinach. It takes a little bit longer to stuff the shells, but I like a layer of fresh spinach in each shell. First, rinse spinach leaves with water and lightly salt, then place three or four leaves in a shell and spoon in about 2-3 tablespoons of the cheese filling. Repeat. Place the filled shells in the prepared casserole dish.
- Pour the red sauce over the filled shells and top with the remaining mozzarella and parmesan cheese. Bake uncovered about 20-25 minutes. Remove from the oven and let rest for 5-10 minutes before serving. Goes great with Italian garlic bread. Enjoy!
The Cooksteeltown Hanover, Pennsylvania
The Rating2 people
Yay! ...:-)... would you look at that. Looks fantastic and... huh... ya know, that garlic bread looks not even a "lil" bit burned. ;-) ♥♥keni in Sweet Home loved it
keni in Sweet Home loved it
Good and flavorful. I liked it a lot. No trouble stuffing the shells, even layering in the spinach.pointsevenout in Athens loved it
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