Ricotta Stuffed Giant Shells
|Italian mushroom gravy||4 Cup (64 tbs)|
|Frozen chopped spinach||12 Ounce, thawed (1 Package)|
|Onion||1 Small, finely chopped|
|Garlic||1 Clove (5 gm), minced or pressed|
|Ricotta cheese||1 Pound (2 Cups)|
|Parmesan cheese||1⁄4 Cup (4 tbs), grated|
|Parsley||1 Tablespoon, chopped|
|Oregano leaves||1⁄2 Teaspoon|
|Boiling salted water||3 Cup (48 tbs)|
|Grated parmesan cheese||1 Cup (16 tbs)|
Make Italian mushroom gravy and refrigerate until needed.
With your hands, press out as much water as possible from spinach.
In a wide frying pan over medium heat, melt-butter.
Add onion and garlic and cook until onion is limp.
Add spinach and cook for 3 minutes.
Stir eggs into ricotta until well blended, then stir in spinach mixture, Parmesan, parsley, oregano, salt, and pepper.
Following package directions, cook giant shells in a large kettle of boiling salted water until al dente.
Drain, rinse with cold water, and drain again.
Stuff each shell with 3 tablespoons of the spinach-cheese mixture.
Pour half the Italian mushroom gravy into an 8 by 12-inch baking dish.
Arrange filled shells side by side in gravy.
Spoon remaining gravy over top.
If made ahead, cover and refrigerate until next day.
Bake, covered, in a 350° oven until hot and bubbly (about 30 minutes).
Pass Parmesan at the table.