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Giant Pasta Shells Stuffed with Spinach and Ricotta Recipe | |
Pasta | |
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Ingredients:
2 pkgs. frozen chopped spinach, thawed (or can use one pkg. chopped spinach + 1/2 pound sweet Italian sausage, casings removed and browned))2 green onions, finely chopped 1 cup grated Parmesan cheese 1 cup shredded mozzarella cheese (about 4 oz.) 1 cup ricotta cheese ( can substitute 4% small curd cottage cheese) 1 egg, lightly beaten 1/4 tsp. pepper 1/8 tsp. nutmeg 8 ounces (about 36) jumbo pasta shells, or cannelloni or manicotta shells (about 14) 3 cups of your favorite marinara or spaghetti
Directions:
Squeeze thawed spinach dry.In a large bowl, combine green onion, 1/2 cup Parmesan, mozzarella and ricotta or cottage cheese, egg, pepper, nutmeg and spinach, or spinach + sausage, if using. Cook pasta according to pkg. directions until al dente. Drain and rinse pasta. Drain again. Preheat oven to 375. Spread one cup sauce over bottom of a shallow 2-quart casserole. Stuff the shells with the spinach mixture and arrange them on top of the sauce. Ladle the remaining sauce over the shells and sprinkle with the remaining 1/2 cup Parmesan. (At this point, the shells can be refrigerated, covered, up to 24 hours. TO SERVE LATER: Preheat the oven to 350. Bake, covered, for 20 minutes. Remove foil and bake until the shells are heated through and the sauce is bubbling- about 10 to 20 minutes more.) TO SERVE NOW: Bake, uncovered, for 30 minutes or until heated through and bubbling. This recipe is easily doubled to serve 8-10. Use a 9x13 casserole if doubling recipe.
This dish is inexpensive, easy to make and makes for a very colorful presentation. All you need is a salad and bread to complete the meal.
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