Email to Buny      

Stuffed Shells: Giant Stuffed Shells with Spinach & Riccota

Source of Recipe

Cook Now, Serve Later


List of Ingredients

1 1/2 pounds fresh spinach, or 2 pkg. frozen
2 green onions, finely chopped
1 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
1 cup ricotta cheese
1 egg, lightly beaten
1/4 teaspoon black pepper
1/8 teaspoon ground nutmeg
36 jumbo shells
3 cups marinara sauce


Recipe

Put fresh spinach in large saucepan with only water that clings to its leaves. Cover and cook over medium heat until wilted, 4-5 minutes. Drain and let cool, then squeeze dry and chop fine. If using frozen spinach, squeeze it dry. In a large bowl, combine green onion, 1/2 of Parmesan, both ricotta and mozzarella, the egg, pepper, nutmeg and spinach. Cook pasta until al dente. Drain off half of water and refill pot with cold water. Remove shells, a few at a time, and drain well on cloth kitchen towel.

Preheat oven to 375ºF. Spread 1 cup of sauce over bottom of a shallow 2 quart casserole. Stuff pasta shells with spinach mixture and arrange them on top of the sauce. Ladle the rest of sauce over all and sprinkle with remaining Parmesan. At this point, can refrigerate in the casserole, tightly covered, for up to 24 hours. Preheat oven to 350ºF. Bake, uncovered for 20 minutes or until heated through and bubbling. If you are serving later, bake covered with foil for 20 minutes, then remove foil and bake until heated through 10-20 minutes more.