Sunday, January 27, 2013

My Italian-Stuffed Shells...simple & Delicious :)

1 box jumbo pasta shells, cooked and drained
1 (15-ounce) carton Ricotta Cheese
1 box frozen chopped spinach, thawed, squeezed and drained well
½ cup grated parmesan
1 egg
1 teaspoon garlic salt
1 teaspoon Italian seasoning
Salt and pepper to taste
2 jars of your favorite spaghetti sauce (I love Bertolli Olive Oil & Garlic)
1 (8-ounce) package grated mozzarella cheese
In a large bowl, mix together ricotta, spinach, parmesan, egg, garlic salt, Italian seasoning and salt and pepper.  Stir well.   Stuff each shell with a tablespoon of cheese mixture (you will have about a dozen shells left over).  Pour ½ jar of the sauce onto the bottom of a greased 13x9x2 oven-proof dish  and then place the stuffed shells on top of the sauce.  Pour all but about a half of jar of remaining sauce evenly over your stuffed shells.  Bake for 25 minutes.  Remove from the oven and sprinkle mozzarella cheese over the sauce .  Return to the oven and bake 10 to 15 minutes more or just until the cheese is melted.  Let  sit about 5-10 minutes before serving.  Sometimes I just serve a nice salad with this, and other times, I serve it with grilled chicken or grilled Italian sausage.  Enjoy!

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