"Those who forget the pasta are condemned to reheat it."--Unknown

Eggplant & Spinach Stuffed Shells Recipe

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

Contributor:  
Contributor:  
Melissa Hufford

Category:
Category:

Ingredients:  
Ingredients:  
2T. olive oil
1 medium eggplant, diced
3 cups chopped fresh spinach leaves
1 1/2 cups part skim ricotta cheese
1/2 cup grated Parmesan
24 jumbo pasta shells, cooked
2 cups marinara sauce
1 1/2 cups shredded mozzarella

Directions:
Directions:
Preheat oven to 375 F. Coat a 9x13 inch baking dish with cooking spray.
Heat oil in a large skillet over medium high heat. Add eggplant and cook for 5-7 minutes or until tender. Add spinach and cook 5 minutes or until slightly wilted. Remove pan from heat. Set aside to cool.
To make filling, combine ricotta, Parmesan, salt and pepper to taste. Add eggplant mixture and mix to combine.
Spoon filling evenly into shells and place in your baking dish. Pour marinara over your stuffed shells. Sprinkle with mozzarella. Cover dish with foil and bake for 30 minutes.
Uncover baking dish and broil 3-4 minutes or until cheese lightly browned.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
45 min

 

 

 

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