All Things Pasta > New Twists on Classic Pasta Recipes > Lilly's Swiss Cheese Stuffed Shells
| Lilly's Swiss Cheese Stuffed Shells
12 jumbo pasta shells
one 10 ounce package of frozen chopped spinach, cooked and drained
1/4 pound of Gruyere cheese, shredded
1/4 pound of Swiss cheese, shredded
1/4 cup of grated Parmesan cheese
salt and pepper to taste
1 teaspoon of basil
1 teaspoon of oregano
1 teaspoon of fennel
1 small clove garlic, peeled and minced
1/4 cup of butter, melted
1/2 cup of dry white wine |
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Cook the shells in boiling, salted water following package directions, undercook slightly since pasta will be baked. Drain well. Preheat oven to 350ºF. Mix the spinach, cheeses, seasonings, and garlic together, stuff shells with mixture. Place shells in baking dish and drizzle with melted butter. Cover and bake for 20 minutes. Remove cover, add wine, and cook uncovered for 20 minutes more. Remove from oven and serve immediately. Serves 6
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