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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Classic Stuffed Shells Recipe

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This recipe for Classic Stuffed Shells is from The Dixon/Rapp 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:  
24 jumbo pasta shells
475 grams extra smooth Ricotta cheese about 2 cups
225 grams frozen spinach thawed and squeezed dry (about 1/2 cup)
1/3 cup + 2 tablespoons Parmesan cheese
1 egg
1 teaspoon salt
1/2 teaspoon dried parsley
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
pinch black pepper
2 1/2 cups marinara sauce
1 cup shredded mozzarella cheese
Directions:
Directions:
Bring a large pot of salted water to a rolling boil. Add pasta shells, reduce to a low boil, and cook just until al dente (about 8 minutes). Drain, and cool immediately by running under cold water.
Stir together the Ricotta, spinach, 1/3 cup Parmesan cheese, egg, salt, parsley, basil, oregano and pepper. Place in a piping bag or large ziploc bag and snip the end off.
Lightly grease a 9x13" baking dish with non-stick spray and spread 1 cup marinara sauce in the bottom.
Preheat the oven to 350 degrees F.
Divide Ricotta mixture evenly between shells and place in prepared pan. You might have to squish a little to fit, that's okay.
Top with remaining marinara sauce, mozzarella cheese, and 2 tablespoons Parmesan cheese. Bake for 30 minutes or until bubbly at the edges and cheese is melted. Serve.


Note: I did not like the ziploc bag method of filling - preferred using a spoon to fill. Also added a bit of other cheeses. Needed more sauce.
Number Of Servings:
Number Of Servings:
6

 

 

 

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