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Stuffed Spinach Shells

List of Ingredients





Spinach Stuffed Pasta Shells


16 jumbo shells, cooked 18 minutes
10 oz. chopped spinach, thawed
2 beaten eggs
1 c. ricotta cheese (I usually use cottage cheese since it is more
moist)
1 c. mozzarella cheese, grated
1 c. cheddar cheese, grated
1/2 c. freshly grated parmesan cheese, reserve half for topping

Tomatoey Sauce:
1/3 c. chopped onion
1 minced clove of garlic
1 T. butter
14 1/2 oz. Italian tomatoes, undrained
2 T. tomato paste
1/4 t. sugar

Combine spinach, eggs, and cheeses. Spoon about 3T. into each shell.
Place 4 shells in
each of four individual dishes. Top each with sauce and a sprinkling of
parmesan.

Eat Two: Cover with foil and bake at 350* for 20-25 minutes.

Freeze Two: Bake frozen, covered at 375* for about an hour.


We freeze the shells on a cookie sheet and then store in a plastic
freezer bag, to use as
a side dish.

Recipe