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Turtle Shells Recipe

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This recipe for Turtle Shells is from The McElyea 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!
Category:
Category:
Ingredients:  
Ingredients:  
20 jumbo shells, uncooked.
1 10-ounce package of froze3n chopped spinach, thawed.
¾ cup part-skim mozzarella cheese, shredded
1½ cup part-ski, ricotta cheese
⅔ cup grated carrots
3 egg whites
¼ tsp, black pepper
⅛ tsp. ground nutmeg
2 cups low-sodium canned tomato sauce
¼ cup Parmesan cheese (optional)
Directions:
Directions:
Cook pasta according to directions, then drain and rinse under cold water until cool.
Preheat oven to 350º. Squeeze as much water as possible from the thawed spinach. In a large bowl, stir together the chopped spinach, mozzarella and ricotta cheeses, grated carrots, egg whites, pepper and nutmeg until thoroughly blended.
Line the bottom of a 7x11 inch baking dish with a half cup of the tomato sauce. Divide the spinach and cheese mixture among the pasta shells. Press the filling into the shells with a spoon, completely filling each one. Arrange the shells side by side in the baking dish. Coat the shells with an even layer of the remaining tomato sauce. Sprinkle with Parmesan if desired.
Bake until the center of the shells is heated through and the sauce is bubbling (about 40 minutes).
Let stand 10 minutes before serving.

 

 

 

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