No Tofu Cookbook-Cheese Stuffed Shells

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* Exported from MasterCook II *

 

Cheese Stuffed Shells

 

Recipe By : Susan Sassaman Claessens

Serving Size : 8 Preparation Time :0:00

Categories : Pasta Spinach

 

Amount Measure Ingredient -- Preparation Method

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3/4 Pound Jumbo Shells

1 Cup Packed Fresh Spinach Leaves

3 Eggs

1 15 0Z Container Fat Free Ricotta

1 1/2 Cups (6 Oz) Shredded Mozzarella

3/4 Cup Freshly Grated Parmesan Cheese

1 Tbs Minced Fresh Parsley

Tsp Salt

Dash Freshly Ground Black Pepper

4 Cups Pasta Sauce

 

Preheat oven to 350. Lightly oil a 13 X 9 inch shallow casserole dish.

Bring a large pot of water to boil. Add jumbo shells a few at a time,

stirring after each addition, so the shells stay separate while cooking.

Return to a boil and cook, uncovered, 8 to 10 minutes or until just

firm-tender. Do not overcook. Drain and cool in a single layer on a sheet

of waxed paper to prevent shells from sticking together.

Wash spinach well in lukewarm water to remove grit. Cook in a medium

nonstick skillet in just the water that clings to the leaves, tossing just

until wilted. Wrap in a paper towel and press out the moisture. Finely

chop cooked spinach.

Beat the eggs in a large bowl. Add spinach and stir until combined. Add

mozzarella, 1/2 cup of the parmesan, parsley, salt and pepper and stir

until all ingredients are well combined. Fill each jumbo shell with 1 1/2

TBS of the spinach mixture.

Pour 1 cup of the pasta sauce in the bottom of prepared casserole dish.

Arrange the shells in one layer. Spoon over the remaining sauce. Cover

loosely with foil. Bake 30 minutes. Remove foil and sprinkle with

remaining 1/4 cup of parmesan cheese. Bake, uncovered, 5 minutes, or until

cheese is melted.

 

 

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