Ricotta Stuffed Giant Shells Recipe
Ingredients
| 4 cups Italian mushroom gravy | ||
| Frozen chopped spinach package | 1 , thawed | |
| Butter/Margarine | 3 Tablespoon | |
| Onion | 1 Small, finely chopped | |
| Garlic | 1 Clove (5gm), pressed | |
| Eggs | 2 | |
| Ricotta cheese | 2 Cup (16 tbs) | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
| Parsley | 1 Tablespoon, chopped | |
| 1/2 teaspoon each oregano leaves and salt | ||
| Pepper | 1 Dash | |
| 24 giant shells | ||
| Boiling salted water | ||
| Grated Parmesan cheese | ||
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.
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.
Chef
