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Stuffed shells w/ spinach
Nb persons: 0
Yield: 32 shells
Preparation time:
Total time:
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| Stuffed shells | |
| 1 lb. container | Ricotta cheese |
| 1 lb. | shredded Mozzarella cheese |
| 3/4 c. | Parmesan cheese, grated |
| 1 lb. | spinach, cooked and drained, (squeeze out as much water as possible) |
| 2 | eggs |
| Black pepper to taste | |
| About 1 tsp. | sweet basil |
| About 1/3 lb. Italian sausage, and about 1 lb. ground beef with onions, salt and pepper added, cooked and cooled | |
| 1 box | cooked jumbo pasta shells, (about 32 shells) |
| 5 c. | your favorite spaghetti sauce, (or 48 oz. Ragu with mushrooms) |
In a large bowl, mix Ricotta cheese, spinach, Mozzarella (save some for topping) cheese, Parmesan cheese, eggs, pepper and basil. Mix with hands until the mixture is consistent, uniform, and no lumps exist. Add cooled ground beef and sausage, and mix again. (The ingredients are supposed to be cool so that the cheese doesn't melt.)
Fill each pasta shell with mixture. Fill casserole dishes 1/4 of the way with spaghetti sauce (individual serving casseroles, or 1 or 2 large ones). Place stuffed shells in sauce and top with Mozzarella cheese. Spoon a little sauce over shells. Bake in 450 degree oven for about 10 minutes or until done (about 20 to 25 minute if mixture has been refrigerated at 425 degrees).
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