Pasta Shells Stuffed With Cheeses Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
15 ounce: Ricotta cheese, part skim
Milk,
1 cup: Monterey jack cheese --,
Shredded,
2 cup: Mozzarella cheese, part skim
Milk, shredded
1/2 cup: Grated Parmesan cheese,
2: Eggs, beaten
10 ounce: Frozen spinach,
1 dash: Salt,
1 dash: Black pepper,
1/2 lbs: Pasta shells, jumbo
30 ounce: Marinara sauce,
1 dash: Ground nutmeg, optional
Directions:
1. Thaw the spinach, chop, and drain very well. 2. Combine the
ricotta, jack, Parmesan cheese and 1 cup of the mozzarella cheese.
Add the beaten eggs, spinach, salt and pepper. Add the dash of nutmeg
if using. Set aside. 3. Cook pasta according to the package and drain
well. 4. Fill the drained and cooled pasta shells with the cheese
mixture. Place enough sauce in a pan to just cover bottom. Use a pan
large enough to hold the filled shells in one layer. Pour remaining
sauce evenly over shells; sprinkle the remaining 1/2 cup mozzarella
cheese over top of shells. 5. Bake in preheated 350-degree oven for
about 30 minutes.
Recipe By : Jo Anne Merrill
Source from luhu.jp
ricotta, jack, Parmesan cheese and 1 cup of the mozzarella cheese.
Add the beaten eggs, spinach, salt and pepper. Add the dash of nutmeg
if using. Set aside. 3. Cook pasta according to the package and drain
well. 4. Fill the drained and cooled pasta shells with the cheese
mixture. Place enough sauce in a pan to just cover bottom. Use a pan
large enough to hold the filled shells in one layer. Pour remaining
sauce evenly over shells; sprinkle the remaining 1/2 cup mozzarella
cheese over top of shells. 5. Bake in preheated 350-degree oven for
about 30 minutes.
Recipe By : Jo Anne Merrill
Source from luhu.jp