Sunday, June 12, 2011

Spinach and Ricotta Stuffed Shells

I made these yummy stuffed shells recently and they were a hit. These were very easy to make, the hardest part was cooking the shells and cooling them without breaking them. I figured the kids may not be into the spinach stuffing, so I saved a few plain pasta shells for them to eat on the side.....they thought it was hilarious because they looked like big sea shells and ate everything. As I was getting ready to take a pic of all the ingredients Hunter jumped behind everything and said cheese! I guess Hannah didn't want to be left out because she insisted I take one of her too. So here's a double shot of the two cute helpers.

You will need:

-1 box jumbo pasta shells


-15 oz container ricotta cheese (I used part-skim)

-1/2 grated parmesan/romano cheese ( I used Kraft)

-1 egg, lightly beaten

-2 cups mozarella

-10 oz package frozen chopped spinach, thawed and squeezed dry of liquid

-1 tsp italian seasoning

-pinch of nutmeg

-26 oz jar of spaghetti sauce

-1 can diced tomatoes ( I used italian style)

*Preheat oven to 375. Lightly grease a 13x9 inch dish with cooking spray

*Cook shells according to directions. Carefully drain and set aside (spread out on a sheet pan) to cool

*In a bowl mix ricotta, 1 cup mozarella, parmesan/romano, spinach, egg, salt/pepper, italian seasoning, and nutmeg

*In a separate bowl mix spaghetti sauce and diced tomatoes

*Pour 3/4 cup of spaghetti sauce mixture on bottom of baking dish

*Stuff shells with cheese and spinach mixture and place in baking dish

*Pour remaining spaghetti sauce mixture over shells and top with remaining cup of mozarella

*Cover dish with foil and bake for 30 minutes

*Uncover and bake for 10 more minutes or until cheese is melted

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