Stuffed Shells (with Spinach and Cheese) |
|
 |
Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 10 |
|
A really unique stuffed shells recipe. I usually make this for company. The original recipe included one pound of bulk Italian sausage in the stuffing, which I have omitted for my own personal tastes. I'm getting hungry just typing this recipe and remembering how good it is! Ingredients:
1 large onion, chopped |
1 (10 ounce) package frozen chopped spinach, well drained |
1 (8 ounce) package cream cheese, softened |
1 egg, beaten |
2 cups shredded mozzarella cheese, divided (8 oz) |
2 cups shredded cheddar cheese (8 oz) |
1 cup cottage cheese |
1/4 grated parmesan cheese |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 dash cinnamon (optional) |
20 large shell noodles, cooked and drained |
1 (29 ounce) can tomato sauce |
1 tablespoon dried onion flakes |
1 1/2 teaspoons dried basil |
1 1/2 teaspoons parsley flakes |
2 cloves garlic, minced |
1 teaspoon sugar |
1 teaspoon dried oregano |
1/2 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. In a skillet, cook onion until tender.
2. Transfer to a large bowl.
3. Stir in the spinach, cream cheese, and egg.
4. Add 1 cup mozzarella, cheddar, cottage cheese, parmesan, salt, pepper, and cinnamon if desired; mix well.
5. Stuff shells and arrange in a greased 13x9x2 baking dish.
6. Combine sauce ingredients; mix well.
7. Pour over shells.
8. Cover and bake at 350 degrees for 40 minutes.
9. Uncover; sprinkle with remaining mozzarella.
10. Return to oven for 5 minutes or until cheese melts.
|
|