Friday, January 17, 2014

Stuffed Shells ........

It's still winter in my neck of the woods and I am always looking for comfort foods to fix. One of my favorites is Stuffed Shells. Shells are so easy to make, cook according to directions on the box minus one minute. They will continue to cook when you bake them, so al dente is good. You can fill them with most any filling. My favorite is a Spinach Ricotta filling. It is so easy to make. I like to make the shells and flash freeze them individually. That way I can take out a few to fix or if having company I can take out a few more. I use a bought sauce, but you certainly could make your own sauce. For this recipe use a 6oz box of Jumbo Shells.
Spinach Ricotta Filling
One 5-ounce box of fresh baby spinach
1 1/2 cups part skim ricotta
1 cup shredded part skim mozzarella
1/2 cup finely grated Parmesan
1 large egg, lightly beaten
Rinse the spinach in a colander with cold water. With water still clinging to the leaves, add the spinach to a large nonstick skillet over medium heat and toss with tongs until wilted. Remove from the heat and let cool. Once cool, wrap in paper towels and squeeze out any excess moisture. Chop roughly. In a large bowl, add the spinach, ricotta, 1/2 cup of the mozzarella, 1/4 cup of the Parmesan and the egg and give it a stir until well combined.
Spread 3 ladlefuls of sauce on the bottom of the prepared  9x13 casserole dish. Stuff each shell with about 1 heaping tablespoon of spinach and cheese mixture. Place the shells in the dish and then cover with more sauce. Sprinkle the casserole with the remaining 1/4 cup Parmesan and remaining 1/2 cup mozzarella. Cover with foil and bake for 30 minutes. Remove the foil and keep baking until the cheese is melted and bubbly, another 5 minutes. Servings: 5 servings
Till next time........  
Recipe is from Jamie Deen At Home 

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