| Spinach-Stuffed Pasta Shells
Categories: Cheese, Stuffed, Spinach
16 Jumbo shells pasta shells
one 10 ounce package of chopped frozen spinach
2 Beaten eggs
1 cup of Ricotta cheese
1 cup of Shredded mozzarella cheese;
1 cup of Shredded cheddar cheese
1/2 cup of freshly shredded or grated parmesan
Sauce |
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Cook pasta according to directions. Drain immediately. Rinse in cold water; drain well. Meanwhile, drain thawed spinach well, pressing out excess liquid. For filling, combine eggs; ricotta, mozzarella, and cheddar cheeses; half of the Parmesan cheese; and the spinach. Spoon about 3 tablespoons filling into each jumbo shell or about 1/3 cup filling into each manicotti shell. Place 4 jumbo shells or 2 manicotti shells into each of 4 individual casseroles. Top with sauce; sprinkle with remaining Parmesan cheese. If cooking immediately: bake, covered in a 350ºF. oven for about 25 minutes or till heated through. To freeze: Seal, label, and freeze casseroles for up to 3 months. To serve, bake 1 or 2 of the frozen casseroles, covered, in a 375ºF. oven for about one hour or till heated through. Recipes from Better Homes and Gardens Great Cooking for Two Posted to EAT-L Digest by Al & Diane Johnson <johnson@NEGIA.NET> on Dec 23, 1997 |
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