Pasta Shells Stuffed With Cheeses

Recipe Ingredients

15 oz	426g	Ricotta cheese - part skim milk
1 cup	146g / 5.1oz	Monterey jack cheese - shredded
2 cups	474ml	Mozzarella cheese - part skim milk, shredded
1/2 cup	73g / 2.6oz	Grated parmesan cheese
2		Eggs - beaten
10 oz	284g	Frozen spinach
1		Salt
1		Black pepper
1/2 lb	227g / 8oz	Pasta shells - jumbo
30 oz	852g	Marinara sauce
1		Ground nutmeg - optional

Recipe Instructions

1. Thaw the spinach, chop, and drain very well.

2. Combine the ricotta, jack, Parmesan cheese and 1 cup of the mozzarella cheese. Add the beaten eggs, spinach, salt and pepper. Add the dash of nutmeg if using. Set aside.

3. Cook pasta according to the package and drain well.

4. Fill the drained and cooled pasta shells with the cheese mixture. Place enough sauce in a pan to just cover bottom. Use a pan large enough to hold the filled shells in one layer. Pour remaining sauce evenly over shells; sprinkle the remaining 1/2 cup mozzarella cheese over top of shells.

5. Bake in preheated 350-degree oven for about 30 minutes.

Source:
Jo Anne Merrill

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.