• Deby Hogue

Stuffed Shells

After making the ricotta cheese and the sauce, I made the stuffed shells. I know, plan ahead that's key. I made the sauce one day, the ricotta the next, had the ricotta for lunch and stuffed the shells with the rest.

Ingedients for the making the shells

1-Package Large Pasta Shells

1-Bunch of Fresh Spinach

My Sauce

My Ricotta

2 Eggs

Salt and Pepper to taste

1/4 Cup Parmesan Cheese

Mozzarella Cheese

Cook the Spinach in just a small amount of Olive Oil to wilt it. Cool and chop. In a large bowl add Ricotta Cheese and the two Eggs, mix in well. Add Salt, Pepper and the Parmesan Cheese and Spinach, mix in. Get a large pan of water boiling and add the Shells. I don't cook them all the way because they will be in the oven for 45 minutes or so.

In a 13x9 inch pan, spray with cooking spray. Put a layer of the Sauce on bottom. Stuff your Shells with the Cheese mixture and lay in single layer on top of Sauce. Spoon more Sauce over Shells not to much, you don't want them swiming in the sauce. Top with more Parmesan and a couple of handfuls of Mozzarella. Cook for about 45 minutes at 350 F or until bubbley and a bit golden. Enjoy

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