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Joyce S Stuffed Shells

Budget.Gourmet's picture
  Jumbo shell macaroni/Cannelloni / manicotti shells 24 Ounce (2 Package)
  Tomato sauce 64 Ounce (Grandma Benvenuto'S)
  Frozen chopped spinach/3 pounds lightly steamed fresh spinach / chard 40 Ounce (4 Packages)
  Eggs 4 , beaten
  Curd cottage cheese/Ricotta 2 Pound
  Shredded mozzarella cheese 1 Pound
  Nutmeg 1⁄4 Teaspoon
  Parmesan cheese 1⁄3 Cup (5.33 tbs), grated

Cook shells according to package directions until just tender.
Heat spaghetti sauce to simmer.
Thaw spinach and drain thoroughly.
Mix eggs, cottage cheese, mozzarella, and nutmeg together until well-blended.
Stir in spinach and stuff shells with 2 teaspoonsful of the spinach mixture.
Preheat oven to 350°.
Pour one-fourth of the spaghetti sauce into the bottom of a flat casserole dish that will hold three quarts.
Arrange stuffed shells in a single layer on top of the sauce.
Pour part of the remaining sauce over shells, leaving enough to repeat process with a second casserole dish.
When both casserole dishes are prepared, sprinkle both with Parmesan cheese and bake for 30 minutes or until heated through.
One or both of the casserole dishes can be frozen after assembling.
Cover ovenproof dish or pan tightly with foil.
An hour before needed, preheat oven to 425° and bake frozen casseroles for 40 minutes.
Remove foil and bake 20 minutes more or until done.

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