Spinach-Stuffed Pasta Shells
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Yield: 1 Ready in 1 hours
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Spinach-Stuffed Pasta Shells Preparation
Cook pasta according to directions. Drain immediately. Rinse in cold water; drain well. Meanwhile, drain thawed spinach well, pressing out excess liquid. For filling, combine eggs; ricotta, mozzarella, and cheddar cheeses; half of the Parmesan cheese; and the spinach. Spoon about 3 tablespoons filling into each jumbo shell or about 1/3 cup filling into each manicotti shell. Place 4 jumbo shells or 2 manicotti shells into each of 4 individual casseroles. Top with sauce; sprinkle with remaining Parmesan cheese. If cooking immediately: bake, covered in a 350 degree F.. oven for about 25 minutes or till heated through. To freeze: Seal, label, and freeze casseroles for up to 3 months. To serve, bake 1 or 2 of the frozen casseroles, covered, in a 375 degree F. oven for about one hour or till heated through. Recipes from Better Homes and Gardens Great Cooking for Two Posted to EAT-L Digest by Al & Diane Johnson
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