"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

Spinach & Ricotta Stuffed Shells Recipe

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

Contributor:  
Contributor:  
Michelle

Category:
Category:

Ingredients:  
Ingredients:  
1 lb jumbo shell pasta
2 lbs spinach
1-1/4 cup ricotta cheese
2 egg yolks
3/4 cups Parmesan cheese
pinch nutmeg
1/8 tsp salt
1/8 tsp pepper
1 (26 oz) jar spaghetti sauce

Directions:
Directions:
Preheat oven to 350. Bring large pot of water to a boil. Cook pasta until al dente and remove. Drain. Steam spinach, drain and chop.

Using hand mixer, combine ricotta, egg yolks, cheese, nutmeg, salt and pepper. Combine spinach into mixture.

Fill shells with mixture. Lay in baking dish. Top with spaghetti sauce. Bake for 30 to 45 minutes.

 

 

 

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