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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.

    2. 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.

    3. 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.

    4. .



 

 

 


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