12 jumbo shells, cooked and drained
2 cups ricotta or cottage cheese
1/3 cup grated parmesan cheese
2 tablespoons seasoned dry bread crumbs
1 garlic clove, minced
1 teaspoon parsley flakes
1/2 cup frozen chopped spinach, (optional) thawed and water squeezed out
1 15 1/2 oz jar spaghetti sauce
1 cup shredded mozzarella cheese
Combine ricotta cheese, 1/4 cup parmesan cheese, bread crumbs, garlic, parsley flakes and spinach; mix well. Spread l cup sauce onto 10x6 inch baking dish. Fill each shell with approximately 2 tablespoons cheese mixture; place shells on top of sauce. Spoon remaining sauce over shells. Sprinkle with mozzarella cheese and remaining parmesan cheese. Cover. Bake at 350 degrees for 30 to 35 minutes or until thoroughly heated. 4-6 servings.
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