"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Stuffed Shells, by Bobi Jones, is from Grandma Liz's Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 cup ricotta cheese (can use cottage cheese) 1 cup shredded mozzarella cheese 1/4 cup grated Parmesan cheese 1 egg slightly beaten 1 (10oz) pkg frozen chopped spinach(cooked & drained) 1/2 tsp. dried oregano leaves, crushed 1/4 tsp. salt 12 jumbo shell macaroni (cooked al dente & drained) 1 (15 oz) jar Prego Spaghetti sauce
Mix well first 7 ingredients. Stuff about 3 Tbsp. cheese mixture into each shell. In 12x8" baking dish spread 1/2 of the Prego sauce. Arrange shells stuffed side up in sauce. Spoon remaining sauce over shells. Cover with foil. Bake at 350 for 35 minutes or until hot. Sprinkle with chopped parsley. Recipe can be doubled.
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