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Full Online Book HomeLearning KitchenVegetarian - Shells Stuffed With Ricotta And Spinach
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Vegetarian - Shells Stuffed With Ricotta And Spinach Post by :giftsaffliliate Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2197

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Vegetarian - Shells Stuffed With Ricotta And Spinach

20 jumbo pasta shells
2 cups tomato sauce
1/4 cup finely chopped onions
4 cloves garlic, minced
1/2 teaspoon dried basil
1 container (16 ounces) reduced-fat ricotta cheese
1/4 teaspoon ground black pepper
1/8 teaspoon ground nutmeg
2 packages (10 ounces each) frozen chopped spinach, thawed, drained and squeezed dry


Preheat oven to 350 degrees. Coat a 13-inch x 9-inch baking dish with no-stick spray and set aside.

Cook shells in a large pot of boiling water according to package directions. Drain, rinse with cold water and drain again.

While shells are cooking, stir together tomato sauce,onions, garlic and basil in a small saucepan. Bring to a simmer over medium heat, then reduce heat to low.

In a medium bowl, stir together cheese, pepper and nutmeg. Add spinach and mix well. Spoon about 3 tablespoons of mixture into each shell.

Spread a few spoonfuls of tomato sauce in bottom of prepared baking dish. Add shells, setting them upright. Spoon on remaining sauce.

Bake at 350 degrees F for 25 minutes, or until sauce is bubbly and shells are heated through.
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