Guest guest Posted June 4, 2006 Report Share Posted June 4, 2006 Stuffed Pasta Shells These are so good, the kids love them for lunch, good for potlucks to. 2 tablespoons olive oil 1 pound shells, giant for stuffing 1 tablespoon garlic clove minced 1/4 cup onion chopped 1 medium green pepper, chopped 1/4 cup zucchini sliced 1/4 cup mushrooms sliced 10 ounces spinach, frozen 1 large egg 6 tablespoons ricotta cheese 2 cups spaghetti sauce 1/2 cup mozzarella cheese 1 tablespoon parmesan grated 1 teaspoon nutmeg Cook pasta shells in boiling water for 15 minutes. Rinse under cold water and set aside. The mushrooms, onions, zucchini, and peppers are diced. Saute them in olive oil. Season with 1 tsp. ground nutmeg and 1 tbsp. grated parmesan. Cool and stir in the defrosted chopped spinach and one beaten egg to bind it. Blend in 6 tbsps. ricotta. Stuff into the shells. Preheat oven to 350 degrees. In a large casserole dish arrange shells on a bed of spicy tomato sauce. Bake for 15 minutes. Remove top with shredded mozzarella cheese and bake 5 minutes more. Options: You can use 1 lb (14 pieces) manicotti instead of shells. If you can only get jumbo shell (34 to a lbs) fill with about a tbsp. per shell. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 4, 2006 Report Share Posted June 4, 2006 Sounds wonderful. They would make great appetizers too. Joanie Quote Link to comment Share on other sites More sharing options...
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