Thursday, September 24, 2009

Spinach Stuffed Shells

12 dried jumbo shell macaroni
1 10-oz package frozen chopped spinach, thawed
2 eggs, lightly beaten
2 cups shredded Italian cheese blend (8 oz), divided
1 cup ricotta cheese
1 26-32 oz jar pasta sauce

Cook shells according to package directions. Rinse with cold water and drain. Set aside.
Preheat oven to 350.
For filling, in a medium bowl stir together spinach, eggs 1 1/2 cups Italian cheese blend and the ricotta cheese. Season with salt and pepper, if desired.
Spoon generous 2 rounded tablespoon of filling into each jumbo shell. Arrange shells in a 2 quart square baking dish. Pour pasta sauce over shells.
Bake, uncovered, in the preheated oven about 40 minutes or until heated through. Sprinkle with remaining Italian cheese blend and let stand 5 minutes before serving.

Make-ahead directions. Prepare as written above but do not bake. Cover with plastic wrap , then foil. Chill for up to 24 hours. To bake, remove plastic wrap and replace foil. Bake in a preheated 375 oven for 50 - 55 minutes or until heated through.

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