Sunday Night Dinner recipe
this is a great SUNDAY night dish! The leftovers last way into the next week.......
SPINACH STUFFED SHELLS
INGREDIENTS
1 1-oz box of frozen spinach
1 container of part skim ricotta
handful of shredded mozzerella (part skim)
minced garlic
2 TBSPfresh or dried basil
2 TBSP fresh or dried parsley
2 TBSP nutmeg
1 egg
Jumbo Shells
PAM
Favorite Jarred Sauce (I like Muir Glen)
Preheat oven to 375 degrees.
Cook the Jumbo Shells according to the package directions minus 3 minutes. Run them under cold water.
While they are cooking, mix together cheeses, egg, herbs and spinach.
Stuff the shells with the cheese/spinach mixture
Spray PAM on your lasagna pan. Line the pan with sauce. Stuff the shells with the cheese mixture and put them in the pan, evenly. There will be two layers....one on top of the other. Put some more sauce on top, and a sprinkling of mozzerella cheese on top. Bake for 30 minutes, covered. Remove foil and bake another 10 minutes until bubbly. Serve (with eextra sauce if desired.)
Great with a salad.
Enjoy!
SPINACH STUFFED SHELLS
INGREDIENTS
1 1-oz box of frozen spinach
1 container of part skim ricotta
handful of shredded mozzerella (part skim)
minced garlic
2 TBSPfresh or dried basil
2 TBSP fresh or dried parsley
2 TBSP nutmeg
1 egg
Jumbo Shells
PAM
Favorite Jarred Sauce (I like Muir Glen)
Preheat oven to 375 degrees.
Cook the Jumbo Shells according to the package directions minus 3 minutes. Run them under cold water.
While they are cooking, mix together cheeses, egg, herbs and spinach.
Stuff the shells with the cheese/spinach mixture
Spray PAM on your lasagna pan. Line the pan with sauce. Stuff the shells with the cheese mixture and put them in the pan, evenly. There will be two layers....one on top of the other. Put some more sauce on top, and a sprinkling of mozzerella cheese on top. Bake for 30 minutes, covered. Remove foil and bake another 10 minutes until bubbly. Serve (with eextra sauce if desired.)
Great with a salad.
Enjoy!
