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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is a vegetarian adaptation of Upside Down Ravioli recipe I found on the back of Barilla pasta. It's quite easy to make and yields tasty results. Ingredients:
8 ounces jumbo pasta shells |
1 (10 ounce) package frozen spinach, defrosted |
2 tablespoons oil |
8 ounces cottage cheese |
1 large finely chopped onion |
1 -2 garlic clove, minced |
1 teaspoon salt |
1/4 teaspoon ground black pepper |
1 egg |
1/4 cup parmesan cheese |
26 ounces marinara sauce |
Directions:
1. Preheat oven to 350.
2. Cook jumbo shells according to package directions; drain.
3. Soute spinach, onion and garlic in oil for 10 minute
4. Remove from heat. Stir in seasonings and blend well.
5. Let the mixture cool.
6. Stir in egg, cottage and Parmesan cheese.
7. Pour 1 cup of marinara souce into 13x9- inch baking dish.
8. Fill jumbo shells with spinach mixture; place in pan. Pour remaining marinara souce over shells; cover with foil.
9. Bake for 30 minutes.
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