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Spinach and Ricotta Stuffed Shells Recipe

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This recipe for Spinach and Ricotta Stuffed Shells, by , is from The Elliott-Harasin-Cousins Family Cookbook Project, 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!

Contributor:  
Contributor:  
Susan (Elliott) Harasin

Category:
Category:

Ingredients:  
Ingredients:  
Shells:

1 - 500 gram package of jumbo pasta shells
2 - 500 gram tubs of ricotta cheese
6 - tsp. garlic, minced
2 - large eggs
1 - pkg of fresh basil, chopped
1 - cup frozen spinach, squeezed dry, and chopped
2 - cups shredded mozzarella or Italian blend cheese, plus more for topping (buy 2 - 3 bags)
1 - cup PLUS 2 - cups grated parmesan cheese. (1 cup for filling, 2 cups for topping)
2 - tsp. salt
1 - tsp. pepper


Sauce:

4 - 500 gram packages of italian sausage, hot and mild, removed from casings
1 - medium onion, chopped
6 - cloves garlic, minced
4 - 650 ml.jars of Classico or Prego sauce, (any flavour, I used assorted ones)
1 - cup of red wine
1 - cup of reduced sodium beef broth

Directions:
Directions:
Sauce:

Chop onion and saute in frying pan until translucent. Add garlic when onion is almost done. Add to large pot. In same frying pan, add sausage meat and saute until cooked through. Drain really well and add to large pot. Stir together over medium heat and add red wine and beef broth. Add Classico sauces. Simmer for an hour until reduced a bit.

Shells:

Cook the shells for 10 minutes until al dente. Drain and lay out on a waxed paper lined cookie sheet to cool.

Prepare 5 small aluminium pans, approximately 9" x 9". Ladle enough sauce in the pans to cover. Stuff shells and place approximately 11 or 12 in each pan. This will make 4 - 1/2 pans. Ladle more sauce over each shell, then sprinkle more mozzerella and parmesan on top. Top with foil and freeze!

Defrost and bake at 375 for 25 minutes, then remove foil and cook another 15 minutes.

Number Of Servings:
Number Of Servings:
Approx. 42 shells
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
This recipe is easy to half if you like!

 

 

 

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