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Stuffed Shells Recipe

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

Becky Rohwer
Added: Sunday, September 14, 2008


4 dozen large pasta shells
1 onion, diced
1 lb. mushrooms, diced
2 medium zucchini, diced
2 cloves garlic, pressed
1 lb. bag spinach or 1 box, frozen
1 lb. cottage cheese
1 lb. ricotta cheese
1 lb. mozzarella cheese, grated
1 1/2 quarts tomato sauce

Cook shells until just pliable enough to work with.
Sauté onion, garlic, mushrooms and zucchini in olive oil. Cook spinach slightly and drain very well (squeeze, with paper towels at the end.). Combine cheeses and add spinach and other vegetables.
Spoon mixture into shells until they are stuffed. Cover bottom of 9x13 Pyrex with a generous amount of sauce. Arrange shells snugly in pan, filled side up. Cover entirely with sauce and sprinkle some Parmesan on top. Bake in 350o oven for 20 minutes, until bubbly.




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