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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Spinach Stuffed Shells Recipe

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This recipe for Spinach Stuffed Shells is from Recipes from the Cooks and Kids of White Birch, 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:  
18 jumbo shells
2 9 oz. pkgs. frozen spinach
1½ c. part skim ricotta cheese
6 oz. mozzarella cheese, shredded
3 c. crushed tomatoes
1 tsp. Italian spices
salt and pepper to taste.

*Optional: 12 oz. cooked, well-drained ground veal or turkey
Directions:
Directions:
Cook shells according to directions. Cook spinach according to package, drain and cool slightly. Stir ricotta and mozzarella cheese into warm spinach. Spray 9x13 pan with non-stick spray. Stuff each shell with heaping tablespoon of spinach mixture. If ground meat is used, spread evenly over shells. Mix spices and crushed tomatoes and pour over shells. Bake 350º for 30 minutes until bubbly.
Personal Notes:
Personal Notes:
This is an old Weight Watcher recipe, over 25 years old. Delicious, easy, and can be frozen.

 

 

 

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