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Ricotta, Spinach & Bulgur Stuffed Shells Recipe

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This recipe for Ricotta, Spinach & Bulgur Stuffed Shells is from My Favorite Recipes, 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 {28 oz} can crushed tomatoes
3 Tbsp unsalted butter
1 small onion, peeled & halved
1/2 cup bulgur wheat
3/4 cup boiling water
25 jumbo pasta shells
8 ounces fresh spinach {stems removed}
1 {15 oz} container part-skim ricotta
1 beaten egg
kosher salt & freshly ground black pepper
a few slices of fresh mozzarella
Directions:
Directions:
Add the canned tomatoes, butter, onion, and a pinch of kosher salt to a medium saucepan. Heat until the sauce comes to a boil, reduce the heat to a low simmer, and cook for 45 minutes, uncovered {stir occasionally}. Remove from heat, and let cool.
Preheat the oven to 350 degrees. Add the bulgur to a small bowl. Pour in the boiling water, stir once, place some plastic wrap over the top of the bowl, and let sit for 30 minutes.
Cook the pasta shells in a large pot of salted, boiling water, according to the package instructions. Drain and set aside.
Steam the spinach, in an inch, or so, of boiling water until tender. Drain, squeeze out any excess moisture and transfer to a cutting board. Coarsely chop the spinach and add to the bulgur. Stir in the ricotta, and season with salt and pepper. Stir in the beaten egg.
Spoon a cup of sauce into the bottom of an over-proof casserole dish {9" x 13"} and spread out evenly. Fill the shells with the ricotta mixture, and arrange in the dish. Pour the remaining sauce over the shells, and top each one with a little square of mozzarella. Cover with foil, and bake for 40 minutes, or until the sauce is bubbling. Let the dish sit for a few minutes before serving.
Make ahead: This recipe can be made ahead, all the way through to the end, cooled to room temperature, and then frozen. Reheat in a 350 degree oven, until hot.
Number Of Servings:
Number Of Servings:
8

 

 

 

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