Stuffed Jumbo Pasta Shells
By á-7024
Ingredients
- 1 package frozen chopped spinach, thawed
- and drained
- 1 container (500g) cottage cheese
- 1 cup mozzarella shredded cheese
- 1 medium red pepper
- 1 egg
- 1 teaspoon dried oregano leaves
- 20 jumbo shells, cooked, drained and cooled
- 1 can Tomato and Basil Pasta Sauce
Details
Preparation
Step 1
Preheat oven to 400. Mix spinach, cottage cheese, ½ cup of the mozzarella cheese, the red pepper, the egg and oregano in a large bowl until well blended. Fill shells evenly with the spinach mixture, adding about 1 heaping tablespoon of the spinach mixture to each shell.
Spoon half of the sauce into 13 x 9 inch baking dish. Spread to cover the bottom of the dish. Arrange Shells, filled sides up, in baking dish. Spoon remaining sauce evenly over the shells. Sprinkle with the remaining ½ cup of mozzarella. Cover with foil.
Bake 30 minutes. Uncover and continue baking 10 minutes or until heated through.
I usually double the recipe if Keith and John are going to be having dinner with us.
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