"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Upside Down Ravioli (Stuffed Shells) Recipe

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This recipe for Upside Down Ravioli (Stuffed Shells), by , is from The Feather River Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Anna Watts
Added: Monday, October 29, 2007

Category:
Category:

Ingredients:  
Ingredients:  
12 oz. pkg Jumbo Shells
16 oz. Ricotta Cheese
1 cup shredded Mozzarella cheese
1 lb. Ground Beef (optional)
2 tbsp. Olive Oil
6 to 10 oz. fresh spinich (chopped) or 1 pckg. frozen spinich (drained)
1 cup finely chopped onion
1 clove garlic, minced
2 eggs
1/2 cup grated Parmesan cheese
1 tsp. salt
1/4 tsp. black pepper
1/8 tsp. nutmeg
1 jar of Spaghetti Sauce

Directions:
Directions:
Preheat oven to 350
Cook Jumbo Shells, drain.
While pasta is cooking, cook meat until no longer pink, drain grease. Stir in oil, cheese, spinach, onion and garlic; add some of the pasta water until blended; continue cooking for 10 min. stirring. Remove from heat, add seasonings, blend well. Let mixture cool - stir in eggs and parmesan cheese. Pour 1 cup of sauce in bottom of 13x9 in. baking dish or pan. Fill shells with mixture, place in dish. Pour rest of sauce over shells. Sprinkle more Parmesan Cheese over top if desired. Bake for 30 minutes.

Number Of Servings:
Number Of Servings:
6 - 8
Preparation Time:
Preparation Time:
30 min. prep., 30 min. bake time = 1 hour

 

 

 

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