Spinach-Ricotta Stuffed Pasta Shells
Linda Thomas (recipe on back of Davinci Jumbo Shells, altered slightly!)
- 36 DaVinci Jumbo Shells (prepared according to package), do not over cook
- 24 oz. (2 - 12 oz. pkg.) frozen chopped spinach
- 1/4 c. chopped onion
- 2 T Olive Oil
- 2 beaten eggs
- 2 c. Ricotta cheese
- 1 1 /2 c. grated Parmesan Cheese
- 1/4 tsp. ground nutmeg
- Classico Alfredo Sauce
Prepare shells per package directions, but do not overcook, leave firm enough to be able to handle them without tearing them.
Thaw spinach and squeeze all the liquid from it. In large wok or skillet, cook onion in olive oil until tender but not brown. Add spinach and heat through.
Combine egg, cheeses, nutmeg. Add to the spinach and mix. Stuff cooked shells with filling.
I make 36 so that I can freeze most of them for future use. So I typically place them on waxed paper on cookie sheet and freeze them individually before placing them in freezer bags. When ready to cook, I thaw them for 12-24 hours in refrigerator But you can skip the freezing stage and cook them immediately if you wish.
I use a jar of the Classico Four Cheese Alfredo Sauce in an 8x8 oven proof pan which holds about 9-10 shells. There are several varieties of the Classico including the red spaghetti sauce, any of them work very well. I usually sauté some veggies and add to the sauce before adding the top layer of sauce to the pan, then I sometimes sprinkle the top with grated cheese.
Bake (covered) at 350 for 30 minutes or until bubbly. I typically take the cover off and leave in oven an additional 5 minutes to let brown slightly.
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