Saturday, March 6, 2010

Spinach and Ricotta Stuffed Shells

Ingredients:
24 Jumbo Pasta Shells
1- 15oz Container Low Fat Ricotta
1/2 cup Shredded Parmesean
1- 10oz Package Frozen Chopped Spinach (thawed and squeezed dry)
1 Large Egg (lightly beaten)
1 tsp Italian Seasoning
Pinch of Ground Nutmeg
2 cups Shredded Mozzarella
Salt and Pepper
1- 26oz jar Pasta Sauce

Directions:
Preheat oven to 375 degrees. Mist a 9 x 13 inch baking dish with cooking spray. Cook pasta according to package label directions; drain and set aside to cool. While pasta cooks, in a large bowl, stir together ricotta, parmesean cheese, spinach, egg, italian seasoning, nutmeg and 1 cup mozzarella. Season with salt and pepper. Spread 3/4 cup spaghetti sauce over bottom of baking dish. Stuff shells with spinach mixture and place in dish. Spoon remaining sauce over shells and sprinkle with remaining 1 cup of mozzarella. Cover baking dish with foil and bake for 35 minutes. Remove foil and bake about 10 minutes longer, until bubbling and cheese is beginning to brown.

No comments:

Post a Comment