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Full Online Book HomeLearning KitchenPasta And Pastasauces - Spinach Stuffed Pasta Shells By Dbr
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Pasta And Pastasauces - Spinach Stuffed Pasta Shells By Dbr Post by :37713 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1118

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Pasta And Pastasauces - Spinach Stuffed Pasta Shells By Dbr

2 (10-oz.) pkgs. frozen chopped spinach, thawed and drained
15 ozs. ricotta cheese
1 cup (4 ozs.) grated Parmesan cheese, divided
2 tbls. fennel seeds
2 tbls. chopped fresh basil (or 2 tsps. dried, crumbled basil)
3 cloves garlic, minced
Salt and black pepper, to taste
3 1/2 cups marinara or spaghetti sauce of choice
32 jumbo pasta shells, freshly cooked
Additional grated Parmesan cheese


Squeeze spinach dry. Transfer to large bowl. Add ricotta, 1/2 cup Parmesan, fennel, basil, and garlic. Season mixture with salt and pepper and blend well.

Preheat oven to 350 degrees. Spoon 1/2 cup marinara sauce evenly over bottom of 9x13x2-inch baking dish.

Fill each pasta shell with spinach mixture. Place shells, filling side up, in dish. Spoon remaining sauce over shells and sprinkle with remaining 1/2 cup Parmesan.

Cover loosely with foil and bake until heated through, about 30 minutes.

Serve, passing additional Parmesan separately.

Serves 6 to 8.
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16 jumbo shells, cooked 18 minutes 10 oz. chopped spinach, thawed 2 beaten eggs 1 cup ricotta cheese (oruse cottage cheese since it is more moist) 1 cup mozzarella cheese, grated 1 cup cheddar cheese, grated 1/2 cup freshly grated Parmesan cheese, reserve half for topping Tomato Sauce: 1/3 cup chopped onion 1 minced clove of garlic 1 Tbl. butter 14 1/2 oz. Italian tomatoes, undrained 2 Tbl. tomato paste 1/4 tsp. sugar Combine spinach, eggs, and cheeses. Spoon about 3 Tbl. into each shell. Place 4 shells in each of four individual dishes. Top each with sauce and a
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