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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 8 |
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An interesting meatless casserole. Uses large shells filled with a spinach and cottage cheese mixture and baked in a creamy parmasan cheese sauce. This is from an old Better Homes and Gardens recipe card. I have not tried it yet myself, but it is on my list to try. (prep time is a guess) Ingredients:
12 ounces jumbo pasta shells |
1/2 cup finely chopped celery |
2 tablespoons finely chopped onions |
1 tablespoon cooking oil |
2 cups creamy cottage cheese |
1 (10 ounce) package frozen chopped spinach (cooked and drained) |
1 beaten egg |
1/2 teaspoon salt |
1/8 teaspoon dry oregano |
1/8 teaspoon ground nutmeg |
1 dash pepper |
2 tablespoons chopped onions |
3 tablespoons cooking oil |
3 tablespoons flour |
1/4 teaspoon salt |
1 1/2 cups milk |
3/4 cup chicken broth |
1/4 cup grated parmesan cheese |
Directions:
1. Cook shells according to package directions; drain and set aside.
2. Filling;.
3. In skillet cook celery 2 Tbls onion in 1 Tbls oil till tender but not brown; drain.
4. Combine celery mixture with cottage cheese, cooked spinach, egg 1/2 teas. salt, oregano, nutmeg and pepper.
5. Mix well.
6. Fill shells with mixture, set aside.
7. For sauce;.
8. In saucepan cook 2 Tbls onion in 3 Tbls oil till tender but not brown.
9. Blend in flour, salt and pepper.
10. Stir in milk and chicken broth.
11. Cook and stir till thickened and bubbly.
12. stir in parmesan.
13. Pour half of the sauce into bottom of 12x71/2x2 inch baking dish.(You cold use a 9x13 as well).
14. Arrange stuffed shells in dish.
15. Cover with foil.
16. Bake at 375 for 20 minutes.
17. pour remaining sauce over shells.
18. Baked Uncovered for 15 minutes more.
19. Sprinkle with additional grated parmesan cheese if desired.
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