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Sunday, January 4, 2009

Spinach-Stuffed Pasta Shells

Sometimes I love a really easy dinner...and this was perfect! It doesn't take much hands-on time to prepare at all. It has to bake for 40 minutes, but it gave me a chance to get some things done around the house. It's also a meatless meal, which I have been trying to do at least once a week to save money. However, I did use meat spaghetti sauce that my mom made for us but you can whatever kind of sauce you want. It's a fairly inexpensive meal as well!

Spinach-Stuffed Pasta Shells
Adapted from Better Homes and Gardens cookbook

dried jumbo shell macaroni
10-ounce package frozen chopped spinach, thawed
8-ounce package shredded Italian cheese blend (2 cups)
cup ricotta cheese
26- to 32-ounce jar pasta sauce


Cook pasta according to package directions; drain. Rinse with cold water; drain again. Meanwhile, drain thawed spinach well, pressing out excess liquid.

For filling, in a medium bowl beat eggs. Stir in spinach, 1-1/2 cups of the Italian cheese blend, and the ricotta cheese. Spoon 2 rounded tablespoons of the filling into each jumbo shell. Place shells in 2-quart square baking dish. Pour pasta sauce over shells.

Cover and bake in a 350 degree F oven about 40 minutes or until heated through. Sprinkle with remaining 1/2 cup Italian cheese blend before serving.

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