1 tub (500 ML) ricotta cheese
1 bag baby spinach
1 egg
2 tsps roasted garlic
grated nutmeg
salt and pepper
1/2 c grated mozarella
1/3 c parmesan crumbles
1 jar favorite marinara sauce
1 medium onion, sliced
handful of mushrooms, sliced
~ 24 cooked giant pasta shells
Cook the pasta shells in salted water. Saute the spinach until wilted. Once wilted, drain well and squeeze as much of the water out as possible. In a bowl, mix the ricotta, spinach, egg, garlic, cheeses and seasoning.
In the saute pan, add 1-2 tsp of olive oil and saute the onion and mushrooms until tender, then add the marinara sauce. Simmer and season as desired. Into a greased 9x13 casserole dish, pour about 1/2 c of the marinara sauce and spread somewhat evenly over the bottom. Stuff the shells with the ricotta mixture - a largish tablespoon of filling per shell. Place each shell into the dish, nestled into the sauce. Once all the shells are filled, pour over the rest of the marinara sauce and then sprinkle with more cheese. Bake at 350 deg F for 30 minutes or until bubbly and the cheese is melted and golden brown.
In the saute pan, add 1-2 tsp of olive oil and saute the onion and mushrooms until tender, then add the marinara sauce. Simmer and season as desired. Into a greased 9x13 casserole dish, pour about 1/2 c of the marinara sauce and spread somewhat evenly over the bottom. Stuff the shells with the ricotta mixture - a largish tablespoon of filling per shell. Place each shell into the dish, nestled into the sauce. Once all the shells are filled, pour over the rest of the marinara sauce and then sprinkle with more cheese. Bake at 350 deg F for 30 minutes or until bubbly and the cheese is melted and golden brown.
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