Sunday, March 30, 2014

Stuffed Shells

2 boxes (2lbs) dry jumbo shells (for stuffing)
meat sauce (store bought or homemade)

1 large container (16oz) ricotta cheese
1 cup mozzarella cheese, chopped into 1 inch pieces
1 cup Parmesan/Romano or four cheese mix, shredded
1 egg
1/4 cup bread crumbs
1 small bag of chopped frozen spinach (thawed for at least half hour so not frozen solid)

Preheat the oven to 350°F.

Mix all the filling ingredients in a big bowl stir until well blended.

Boil water and make the shells al dente.

Drain, cool and stuff the shells with the mix.

Bake in a baking dish with sauce for approximately 1/2 hr or until cheese starts to melt.

Serves: 6-8 person

Source: Cooking With Berna

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