Spinach and Cheese Stuffed Shells

Posted on February 28th, 2009 by Danielle.
Categories: cheesey, dinner, pasta, recipe, sauce.

My grandma, who we call Nane, gave everyone in the family a cookbook that she had made and published for Christmas.  With great grace she also gave me permission to post everyone of the recipes I make from her cookbook.  So here’s the first of many recipes that the generations in my family have been eating for years. Thanks Nane!

Spinach and Cheese Stuffed Shells:

12 Jumbo Shells
1 10oz. Package frozen, chopped spinach, thawed and well drained
1 cup ricotta cheese
1/2 cup freshly grated Parmesan
1 Egg white, slightly beaten
2 Tbs. Milk
1 26oz. jar of Marinara sauce (your choice)
mozzarella cheese

In a bowl, combine spinach, ricotta cheese, Parmesan cheese, egg white and milk.  Mix throughly.  In the meantime, heat a stock pot of water to boil and add the jumbo shells.  Cook only for 5-7 minutes.  Remove the pot from the stove and drain shells, carefully so as not to tear.  Put aside in a bowl.  Preheat oven to 350 degrees.  In a 9×13 inch casserole dish, coat the bottom with a small amount of the marinara sauce.  Fill each shell and place in the baking dish in rows.  Pour the remaining sauce over the shells and cover with mozzarella cheese as desired.

Cover and bake for 15 minutes at 350 degrees.  Then remove cover and continue cooking for 15 minutes more.  Let it stand for 5 minutes before serving.

Follow The Recipe Extra:

The key to stuffing shells is not to over cook them in the water.  Only cook for 5 minutes and check them regularly. Also to make filling easier, use a pastry bag or a corner-cut ziplock.


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