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Ricotta Stuffed Giant Shells

Italian.Chef's picture
Ingredients
  Italian mushroom gravy 4 Cup (64 tbs)
  Frozen chopped spinach 12 Ounce, thawed (1 Package)
  Butter/Margarine 3 Tablespoon
  Onion 1 Small, finely chopped
  Garlic 1 Clove (5 gm), minced or pressed
  Eggs 2
  Ricotta cheese 1 Pound (2 Cups)
  Parmesan cheese 1⁄4 Cup (4 tbs), grated
  Parsley 1 Tablespoon, chopped
  Oregano leaves 1⁄2 Teaspoon
  Pepper 1 Dash
  Shells 24 Large
  Boiling salted water 3 Cup (48 tbs)
  Grated parmesan cheese 1 Cup (16 tbs)
Directions

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.
Cool.
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Seafood
Interest: 
Healthy
Cook Time: 
35 Minutes

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