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Prep Time: 35 Minutes Cook Time: 40 Minutes |
Ready In: 75 Minutes Servings: 6 |
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I love to make these stuffed shells. They are a favorite with my family. This recipe tends to make an over-stuffed shell which is what I like about it. If you prefer a little less filling, simply decrease the amount of the ricotta. Ingredients:
36 jumbo pasta shells |
32 ounces ricotta cheese |
2 (10 ounce) packages frozen chopped spinach, thawed and drained |
3/4 cup grated parmesan cheese or 3/4 cup romano cheese |
1/4-1/2 cup chopped onion |
2 teaspoons dried basil |
4 garlic cloves, minced |
2 (5 1/2 g) packets herbox instant chicken bouillon granules |
1/4 teaspoon dried thyme leaves |
1 egg |
1/2 cup shredded mozzarella cheese, plus |
1/2 cup shredded mozzarella cheese (divided) |
3 1/2 cups spaghetti sauce (sometimes i make my own sauce. other times i use a jar sauce that is meant for baked pasta dishes. i) |
Directions:
1. Preheat oven to 350 degrees F.
2. Bring a large pot of salted water to boil, gently place pasta shells in boiling water; bring water back to boil. Cook until noodles are just tender; drain well. I usually set them on wax paper and make sure they are dried off before I stuff them.
3. Squeeze spinach dry. Combine spinach, ricotta, Parmesan cheese, basil, thyme, chicken bouillon, 1/2 cup mozzarella, onion and garlic in a large mixing bowl. Season with salt and pepper if desired. Add egg. Mix well.
4. Spread 1/2 cup sauce evenly over the bottom of a 9x13 inch baking dish.
5. Fill each pasta shell with the spinach cheese mixture. Arrange the shells, filling side up in the baking dish. Spoon remaining sauce over the shells. Sprinkle remaining mozzarella cheese on top of the shells. (Sometimes I use shredded Romano cheese instead. )
6. Cover the pan loosely with aluminum foil and bake in preheated oven until heated through; about 30-40 minutes.
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