And, lucky us, we get to eat the leftovers for dinner another night.
STUFFED SHELLS
16 jumbo pasta shells (about half of 12 ounce box)
1 1/2 cups ricotta cheese (I used part-skim)
1 cup shredded mozzarella cheese
1/4 cup shredded Parmesan cheese
1 egg, beaten
1/2 (16 ounce) package frozen chopped spinach, thawed and drained
1 (24 ounce) jar pasta sauce (I used Ragu Chunky Sundried Tomato and Sweet Basil)
Cook pasta shells according to package directions.
Meanwhile, mix ricotta cheese and next 4 ingredients in a large bowl.
When the pasta is done, drain and let it cool just long enough to be able to handle it. Fill each shell with cheese/spinach mixture.
Spray an 8 x 11 baking dish with cooking spray and pour in a small amount of sauce just to cover the bottom of dish. Place stuffed shells in dish and pour over the rest of the pasta sauce. Cover with foil.
Bake at 375 degrees for 40 minutes. Uncover and bake for 5 more minutes.
Yield: 4 servings
16 jumbo pasta shells (about half of 12 ounce box)
1 1/2 cups ricotta cheese (I used part-skim)
1 cup shredded mozzarella cheese
1/4 cup shredded Parmesan cheese
1 egg, beaten
1/2 (16 ounce) package frozen chopped spinach, thawed and drained
1 (24 ounce) jar pasta sauce (I used Ragu Chunky Sundried Tomato and Sweet Basil)
Cook pasta shells according to package directions.
Meanwhile, mix ricotta cheese and next 4 ingredients in a large bowl.
When the pasta is done, drain and let it cool just long enough to be able to handle it. Fill each shell with cheese/spinach mixture.
Spray an 8 x 11 baking dish with cooking spray and pour in a small amount of sauce just to cover the bottom of dish. Place stuffed shells in dish and pour over the rest of the pasta sauce. Cover with foil.
Bake at 375 degrees for 40 minutes. Uncover and bake for 5 more minutes.
Yield: 4 servings
By the way, this dish is also good for the budget. It costs under $7.00 to make the whole thing. That's about $1.75 per serving.
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