"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Stuffed Shells Recipe

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This recipe for Stuffed Shells, by , is from The Wright Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marcy Higley
Added: Friday, March 7, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 (12 oz) package jumbo shells
1 tsp olive oil
1 cup finely chopped onions
1 (10 oz) package spinach
3/4 cup chopped basil or 2 T. dried basil
1 tsp dried Italian seasoning
3/4 cup grated Ramono cheese
1/2 tsp garlic
16 pepperoni slices, chopped
15 oz ricotta or cottage cheese
26 oz spaghetti sauce
8 oz tomato sauce

Directions:
Directions:
1. Preheat oven to 350.
2. Cook pasta, rinse and set aside
3. Heat oil in skillet over md. heat. Add onion, saute 5 min. Add spinach and saute 3 min.
4. Combine spinach mixture, cheeses, seasoning, and pepperoni; stir well. Spoon into shells.
5. Combine pasta sauce and tomato sauce. Spoon 1/2 cup sauce into 13 x 9 baking dish. Put shells on top, then top with remaining sauce. cover and bake for 35 min. Uncover and bake an additional 10 minutes. Let set a few minutes before serving.

Personal Notes:
Personal Notes:
One of our most frequently requested meals for special occasions.

 

 

 

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