Jane's Favorite Tested Recipes
12/16/2009
Last Update
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Jane's Favorite Tested Recipes
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Jane Echols
Ft. Myers, Florida
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Stuffed Shells
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12 shells, cooked and drained |
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1 TBSP olive oil |
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1 (10 oz) package frozen spinach, thawed, drained |
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1 (15 oz) container Ricotta cheese |
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½ cup grated parmesan cheese |
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1 egg, beaten |
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1 TBSP chopped Italian parsley |
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Salt and Pepper to taste |
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2 cups spaghetti sauce |
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1 ¼ cup grated mozzarella |
Heat olive oil in 8" skillet. Add spinach and cook until tender, about 4 minutes. Cool.
Combine spinach, ricotta, parmesan, egg, and parsley in bowl. Season with salt and pepper
Spread 1 cup spaghetti sauce in bottom of casserole. Stuff shells with spinach/ricotta mixture and place in casserole. Top with remaining spaghetti sauce. Bake 350 for half an hour. Top with cheese and bake another 10-15 minutes or until cheese is melted.
NOTE: The spinach/ricotta filling mixture is taken from the Spinach Lasagna Rolls elsewhere on this site. I chose to use Paul Newman’s sockaroone sauce rather than spaghetti sauce, as we really like it. These are easy to do and will freeze. I did use fresh parsley and did grate the Parmesan that I used. I used a round piece of pottery I have which is about 11" rim edge to rim edge, so I imagine a deep dish 9" pie pan would hold these easily.