"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Stuffed Pasta Shells Recipe

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This recipe for Stuffed Pasta Shells, by , is from The Wilson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Libby Wilson
Added: Tuesday, March 21, 2006


1 package jumbo pasta shells
1 jar spaghetti sauce
1 c. light ricotta cheese
4 oz. cream cheese, softened
1/2 c. shredded Italian blend cheese
1/2 cup frozen chopped spinach (1lb. package), thawed and drained
1 tbsp. garlic salt
1 c. chicken, cooked and chopped (optional)
2 T shredded cheese

Cook pasta shells; drain and rinse in cold water.
Heat oven to 350. Spread 1 cup spaghetti sauce in bottom of ungreased 2 quart baking dish.
In medium bowl, combine ricotta cheese, cream cheese, 1/2 cup shredded cheese, spinach, and garlic salt. Mix well. Add chicken, if using.
Fill each cooled shell with about 2 tbsp. ricotta/ spinach mixture. Place shells in dish. Spoon remaining spaghetti sauce over shells. Sprinkle with shredded cheese.
Cover with foil. Bake at 350 for 25-30 minutes or until heated thoroughly.
Usually makes enough for a second 8x8 pan.




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