Spinach and Walnut Stuffed Shells
|Olive oil/Vegetable oil||1 1⁄3 Tablespoon (1 Tablespoon Plus 1 Teaspoon)|
|Onion||1⁄2 Cup (8 tbs), minced|
|Garlic||1 Clove (5 gm), minced (Small Clove)|
|Walnuts||1 Ounce, ground|
|Frozen chopped spinach||10 Ounce, cooked according to package directions and drained|
|Spinach||10 Ounce, chopped (1 Package)|
|Macaroni||3 Ounce, uncooked jumbo, cooked according to package directions and drained|
|Macaroni shells||3 Ounce, cooked according to package directions and drained (16 Jumbo Uncooked Ones)|
|Margarine||1 1⁄3 Tablespoon (1 Tablespoon Plus 1 Teaspoon)|
|All purpose flour||1 Tablespoon|
|Skim milk||2 Cup (32 tbs) (Or Nonfat Milk)|
|Milk||2 Cup (32 tbs) (Skim Or Nonfat)|
|Parmesan cheese||2 Ounce, grated|
|Nutmeg||1 Dash, grated|
|Grated nutmeg||1 Dash|
Preheat the oven to 350Â° F.
Take a 10-inch skillet and heat oil in it.
Add onion and garlic in hot oil and fry these two ingredients till both of them turned into soft textured.
Cook on high intensity of heat and cooking trim should be 1 minute around.
Now reduce the heat, add walnuts in the mix, and stir the whole preparation.
Remove the mix from burner and add spinach in it.
In each of the shells fill 1/16 amount spinach mixture and place the stuffed shells into a no-depth casserole so that all shells can be arranged in a casserole at single layer.
Set aside the casserole
Now clean the skillet and melt remaining margarine against medium high flame. Add flour and stir the mix to combine all ingredients quickly.
Continue cooking by stirring for 1 minute.
Remove the skillet from the burner and slowly add milk in it..
Now place the skillet again on burner add cheese in it and continue cooking until the mix turns slightly thick and creamy.
Pour the mix over the shells as layered in the casserole and bake the casserole for 10-15 minutes in the preheat oven.
Before setting it for bake, add nutmeg over the shells.
After bake serve the dish hot.