December 19, 2012

Stuffed Shells

I love stuffed shells. My sister told me she made this dish for dinner two nights ago and it was amazing. I didn't have any doubts, but boy she was right! Allow about an hour for prep plus 30 minutes to bake. Recipe adapted from Eat Live Run.

INGREDIENTS
  • 12 oz box jumbo shells
  • 1 (16 oz.) container Ricotta Cheese
  • 1 cup Italian blend grated Cheese
  • ¾ cup grated Parmesan Cheese
  • 12 oz container Cottage Cheese
  • Freshly ground salt and pepper
  • A dash of ground nutmeg
  • Carrie's Marinara Sauce*
  • 1½ cups grated Mozzarella Cheese
  • 10 oz frozen spinach, defrosted with liquid wrung out
DIRECTIONS
  1. Preheat oven to 375°F.
  2. Boil the pasta in salted water.  Drain and lay out shells on wax paper, as pasta will stick to paper towels.  Let cool and make the filling.

  3. In a large bowl, combine the Ricotta, Cottage Cheese, Italian cheese, Parmesan, salt + pepper, Nutmeg and Spinach; mix well.

  4. Spoon desired amount of the mixture into each shell and lay each seam side up into a greased 9x13″ baking dish.
    (You may have extra and can bake those in a smaller dish.)

  5. Sprinkle some Mozzarella over the shells then ladle your desired amount of sauce on top. (*You can freeze the remaining sauce once it has cooled to room temperature.) 
    (The left side for those who don't like a lot of sauce; the right side for those who do!)

  6. Cover with tin foil and bake 30 minutes. Enjoy!

2 comments:

  1. It was really easy! Just a lot of prep time. I'm pretty sure you could freeze some leftovers but our leftovers will be gone before then!

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