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Stuffed Shells Recipe

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This recipe for Stuffed Shells is from The Smejkal Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 15 oz container ricotta cheese
2 C shredded mozzarella cheese, divided
3/4 C Parmesan cheese, divided
2 T dried parsley flakes
2 eggs, beaten
10 oz frozen chopped spinach, thawed and squeezed dry (Optional)
1/2 t garlic powder
3-4 C spaghetti sauce
6 oz large pasta shells, cooked and drained
Directions:
Directions:
Mix ricotta cheese, 1 cup mozzarella, 1/2 C Parmesan, parsley, eggs, garlic powder and spinach (if using) until thoroughly combined. Place in large ziplock bag and seal. (For additional safety, use twist ties or bag clips to make sure the bag doesn't open). Trim a small corner off the bottom of the bag and fill the cooked and cooled pasta shells.

In a 13x9-inch baking pan, place 1 cup of the spaghetti sauce. Place filled shells in pan and cover with remaining spaghetti sauce. Sprinkle with remaining 1 cup mozzarella and 1/4 C Parmesan cheese. Cover with tightly with foil and bake at 375º for 30 minutes.
Personal Notes:
Personal Notes:
This recipe can be found on the side of the Breakstone Ricotta Cheese container but panic set in one day when I couldn't find that brand of ricotta cheese. Time to put it in a cookbook!!

 

 

 

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