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CHEESE AND SPINACH SHELLS




Source of Recipe


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List of Ingredients



• 12 oz. pkg. jumbo pasta shells, cooked as directed on package
  
• Filling:
  
• 2-10 oz. pkg. frozen chopped spinach
  
• 15 oz. ricotta cheese
  
• 8 oz. mozzarella cheese
  
• 1 whole egg
  
• 2 egg whites
  
• Sauce:
  
• 28 oz. can tomatoes
  
• 6-oz. can tomato paste
  
• 1 bay leaf
  
• 1 tsp. garlic powder
  
• 1/2 tsp. crushed basil
  
• 1/2 tsp. crushed oregano
  
• 1/4 tsp. ground black pepper
  
• Garnish:
  
• 2 Tbs. grated Parmesan cheese
  
• minced parsley
  






Instructions



1. Preheat oven to 350 degrees. Defrost spinach, place in colander; squeeze out excess water. In a medium size bowl, combine ricotta and mozzarella cheese, eggs and spinach; set aside. In a 2-qt. saucepan, combine ingredients for sauce, mixing well. Simmer gently, uncovered for 20 minutes, stirring periodically. Discard bay leaf. Coat a 9x13 inch baking dish with nonstick vegetable spray. Spoon 1 cup of the sauce over bottom of dish. Stuff cooked pasta shells with approximately 1 Tbs. of the spinach mixture and place face down in baking dish. Spoon remaining sauce over shells. and bake for 25 - 30 minutes or until sauce is hot and bubbly. Sprinkle with Parmesan cheese and parsley. Freeze remaining shells for future meals. Reheat in microwave or oven-safe dish.