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Post by :37713
Category :Learning Kitchen
Author :Unknown
Date :March 2012
Read :1167
Click below to download : Pasta And Pastasauces - Spinach Stuffed Pasta Shells By Dbr (Format : PDF)
Pasta And Pastasauces - Spinach Stuffed Pasta Shells By Dbr
2 (10-oz.) pkgs. frozen chopped spinach, thawed and drained15 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.
NEXT BOOKS
8 Ounces Broad Egg Noodles 2 (10 Oz.) Pkgs Frozen Chopped Spinach 1/2 Cup Butter 1 Chopped Onion 3 Eggs, slightly beaten1 Cup Sour Cream 1 Teaspoon Salt Preheat oven to 350° F. Cook noodles according to package directions.Defrost spinach and drain very well. Mix noodles and spinach together.Saute onion in butter until lightly browned. Add onion, eggs and sour cream to noodle mixture; blend well.Pour into greased 6 cup ring mold.Place mold in pan of hot water and bake for 45 minutes.Unmold to serve.
Pasta And Pastasauces - Spinach And Noodle Ring
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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
Pasta And Pastasauces - Spinach Stuffed Pasta Shells
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