Last night, I made one of my and my husband's favorite Italian meals...stuffed shells! Almost every time I make them, I post pictures on Facebook. My FB friends go crazy over how yummy they look! So, I decided to share the recipe in a public forum.
Momma Mia Stuffed Shells
By Angela Bailey
Ingredients Needed:
Jumbo Pasta Shells
1 Jar (1 lb, 8 oz) of Spaghetti Sauce
Mozzarella Cheese (I used Kraft's part skim.)
Parmesan Cheese
10 oz of Frozen Spinach (thawed/drained)
8 oz Ricotta Cheese
Cooking Spray
Water
Optional Ingredients:
Salt
Pepper
Optional Ingredients:
Salt
Pepper
Directions:
1. Preheat oven to 375 degrees F.
2. Fill a large pot 3/4 of the way full with water.
3. Add a couple dashes of salt to the water.
4. Boil the water.
5. While the water is boiling, spray a 9x13 baking dish with cooking spray.
6. Pour half of the spaghetti sauce into the bottom of the 9x13 baking dish and spread evenly.
7. Add pasta shells to the boiling water. (Don't use the whole box. Only approx. 16-18 shells will actually be made. However, throw in a few extras in case a couple break.)
8. Cook shells until al dente.
9. While shells are cooking, in a medium mixing bowl, mix ricotta, spinach, and 1/4 cup parmesan cheese until all ingredients are thoroughly mixed. (Optional: Add a little salt and pepper.)
10. Drain shells in a colander when done cooking.
11. Rinse shells with cold water until they are cool to the touch.
12. Using a heaping tablespoon of spinach/ricotta mixture, fill shells and place in the 9x13 baking dish, opening facing up.
13. Pour the remainder of the spaghetti sauce over the shells.
14. Sprinkle mozzarella cheese generously over sauce and shells. (I used two handfuls.)
15. Sprinkle parmesan cheese lightly over mozzarella.
16. Cover with tinfoil and put into the oven.
17. Cook for 20 minutes or until cheese is melted.
18 Enjoy!
This dish is very filling and super yummy! Vance and I are only able to eat about 4 shells each and we are stuffed! That just means there are leftovers! MMMM! I can't wait for lunch!
~A
