





Stuffed Shells
1 box large shell pasta cooked aldente
2c gravy....for the non Italians..... thats tomato sauce...hehehe
16oz container of ricotta cheese
1c frozen chopped spinach, thawed and squeeze out excess water
1 egg
1tsp chopped fresh parsley
1/2 c grated parmigiana reggiano
1c shredded mozzarella....save 1/4c for top
1 small clove garlic chopped
pinch of nutmeg
S&P
In a bowl mix the ricotta, spinach, egg, parsley, parmigiana, mozzarella, nutmeg, garlic, and S&P.
Refrigerate for 2-4hrs for best flavor. Cook pasta shells aldente. They will finish cooking when they bake in the oven. In a baking dish put a good layer of gravy down. Stuff the shells with either a spoon or fill a pastry bag or even a ziplock bag and cut the corner off. Arrange in baking dish. Top with the reserved mozzarella. Bake at 350 for 20 min or until cheese starts to brown and is bubbly.
2 comments:
me likes the spinach twist..
I'm not ITALIAN, but definitely know what gravy is ;)
J
Mmmmm mmmmmm...
It's all gravy baby! :)~ Ha!
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