Ready in 1h
Try this Stuffed Pasta Shells with Spinach and Ricotta recipe, or contribute your own.
Preheat oven to 375F. Wash and drain spinach. Remove thick stems. Place spinach in a pot with just the water clinging to the leaves. Cover and cook until spinach wilts. Drain in a sieve. When cool, squeeze dry and chop medium-fine. Mix spinach, cheeses, sun-dried tomatoes, garlic, basil, salt and pepper. Stir in egg. Boil pasta shells until still slightly underdone, about 10 minutes. Drain and transfer to a bowl. Toss with oil. Spread spaghetti sauce in a baking dish just large enough to hold the pasta shells in one layer. Fill each shell with about 1-1/2 tablespoons of the spinach mixture, then arrange in dish filling side up. Sprinkle with cheese. Cover and bake 45 minutes. Serves 4 or more Notes: Perfect with Woodbridge Chardonnay Hanneman/Buster/Mcrecipe 1998-Apr-06 Recipe by: Woodbridge Recipes www.woodbridgewines.com/ Posted to MC-Recipe Digest by KitPATh
elizabethweinrich 2m agoYou could use frozen spinach and skip the spinach cooking step.
remsurge 5y agoOnly use 2 garlic cloves not 2 whole garlics! This is great but less is more! Haha
jillficent 6y agoThis was so tasty. I added some finely chopped mushrooms and peppers to the mixture. It was yum yum
Daggs1 6y agoGreat dish. Fairly easy to make
staciemag1 9y agoMy children helped prepare this dish, which probably added to the prep time! Everyone enjoyed, this will become a regular dish around these parts. Freezes well.