"The belly rules the mind."--Spanish Proverb

Carla's Stuffed Shells Recipe

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

Patricia Donlon


1 box Jumbo Shells
2 boxes Frozen leaf spinach
4 cloves garlic
2 tablespoons olive oil
1 cup milk
1 quart ricotta Cheese
1 cup parmesan cheese.

For Béchamel Sauce:
2 tablespoons Butter
1 tsp ground nutmeg
Parmesan cheese

Prepare Shells al dente and defrost spinach. Meanwhile in a saute pan slowly cook garlic in olive oil, then add spinach and 1 cup milk. Cook until dry at medium heat. Chop spinach finely add salt and pepper to taste. Add ricotta cheese and 1 cup parmesan cheese and mix well. Fill each shell full with mixture until all the mix is gone or you run out of shells. Place shells in greased casserole dish. Top with Béchamel Sauce and sprinkle with more parmesan cheese.

Béchamel Sauce:
Melt butter and add flour stirring to make a roux. Add milk gradually, stirring constantly allowing the sauce to thicken. Continue until you have about 2 cups of sauce. Add nutmeg and parmesan cheese. Mix well and then pour over shells.
Place shells in 400 degree oven for 30 minutes (or until heated through and bubbly). Serve with fresh bread and salad.

Number Of Servings:
Number Of Servings:




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