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Full Online Book HomeLearning KitchenPasta And Pastasauces - Spinach Stuffed Pasta Shells
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Pasta And Pastasauces - Spinach Stuffed Pasta Shells Post by :bigincome Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1900

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Pasta And Pastasauces - Spinach Stuffed Pasta Shells

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 sprinkling of Parmesan.

Eat Two: Cover with foil and bake at 350* for 20-25 minutes.

Freeze Two: Bake frozen, covered at 375* for about an hour.

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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
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Vegetable cooking spray 2 cups mushrooms, sliced 1 medium onion, chopped 1 jalapeño chili pepper, minced 1 cup reduced fat ricotta cheese 1/3 cup fat-free Parmesan cheese 1/4 cup skim milk 1-1/4 lbs. frozen chopped spinach, thawed, well drained 3/4 tsp. ground nutmeg salt and pepper, to taste 1 egg 2 cups elbow macaroni, or other shaped pasta, cooked 1/2 cup fat-free Monterey Jack cheese Preheat oven to 350 degrees F. Spray large skillet with cooking spray; heat over medium heat until hot. Sauté mushrooms, onions, and jalapeño chili until mushrooms are lightly browned, 3-5 minutes. Combine ricotta and Parmesan
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