Monday, February 22, 2010

Spinach-Stuffed Pasta Shells

1 box jumbo shell macaroni
1 (10 oz) pkg. frozen chopped spinach, thawed
2 eggs
2 c. Italian blend grated cheese
2 c. ricotta cheese
1 jar pasta sauce

Cook pasta according to package; rinse with cold water and drain. Meanwhile, drain thawed spinach well, pressing out excess liquid. For filling, in a medium bowl beat eggs. Stir in spinach, 1 1/2 c. Italian cheese blend, and the ricotta cheese. Spoon a rounded 2 Tbsp of the filling into each jumbo shell. Place shells in a 9x13 inch lightly sprayed pan. Pour pasta sauce over shells. Bake, covered with foil in a 350* oven for 40 minutes. Take out and remove foil. Add the remaining cheese before serving. I served this with french bread, and snap peas.

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