Friday, March 4, 2011

Stuffed Shells

Stuffed Shells

I haven't made these since we lived in Myrtle Beach (2 years ago).  I have no idea why, we both love them, and they happen to be one of our favorite vegetarian meals to eat.  You could easily use a jar of store bought pasta sauce to eliminate several steps.

-1 box jumbo shells, cooked to al dente
-16 oz part-skim ricotta cheese
-16 oz part-skim mozzarella cheese, shredded
-1 1/2 cups parmesan cheese, shredded
-1 (32 oz) bag frozen spinach, defrosted and squeezed of excess moisture
-2 eggs, beaten
-1/2 tsp salt
-1/2 tsp pepper
-6 cloves garlic, minced
-1 onion, diced
-2 (28 oz) cans crushed tomatoes (or tomato sauce would be fine also)
-1 tsp salt
-1 Tbsp sugar
-1/2 tsp pepper
-pinch red pepper flakes
-2 tsp Italian seasoning

Combine ricotta, mozzarella, parmesan, spinach, eggs, 1/2 tsp salt and 1/2 tsp pepper in bowl.  Stir to combine, breaking up clumps of spinach.  In a medium pan saute the onion and garlic for 5 minutes.  Add tomatoes, salt, sugar, pepper, red pepper flakes, and Italian seasoning.  Simmer at least 30 minutes, then cool.  Pour a little sauce on the bottom of a greased 13x9 pan.  Using a spoon, fill the shells with the spinach- cheese mixture and place them seam side up in the pan.  Top with remaining sauce (and extra shredded cheese if desired).  Bake at 350 for 25 minutes.

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