Thursday, March 30, 2006

Spinach-Cheese Stuffed Shells

I made these two nights ago and they were a huge hit. Even kids who wouldn't touch anything green ate them!

Spinach and Cheese Stuffed Shells

1 box large shells
4 c ricotta
2 large eggs
2 c shredded mozzarella
1/2 c grated Parmesan
2 cloves garlic, minced
2 c chopped spinach, cooked and pressed to remove all water
1/2 t oregano
1 t parsley
1/2 t pepper
Salt if needed-the mozzarella I purchased this time was very salty so I left it out.

Cook shells until done-al dente or softer, depending on your preference.
Drain well and oil lightly to keep them separate.

Combine cheeses, eggs, garlic, spinach and seasonings until well blended-no egg is visible. Stuff each shell with about 2 Tablespoons of cheese/spinach mixture. Line them
up in a large baking pan (I needed two) that has been lightly oiled.

Bake at 350° for 25-30 minutes until the cheese mixture is set and shells just begin to brown very lightly at the edges.

You can add a tomato sauce in the bottom of the pan and over the shells but we like ours as-is. This made a whole bunch of shells-about 40. We'll need two nights to finish them off, even in our large family!


Melanie said...

I've made a recipe similar to this with the spaghetti sauce topping the shells. Yum!

dalene said...

That sounds yummy. Isn't it funny how you can get someone to eat almost anything if there is cheese on or in it? Ah...the power of cheese!