Tuesday, June 15, 2010

Spinach and Ricotta Stuffed Shells - Adapted from Real Simple Magazine

Start by cooking the 10 jumbo shells according to package direction. While they cook, combine 8 oz. of ricotta cheese, 2C baby spinach leaves and 1/4C Parmesan cheese, 1C grated mozzarella cheese, some freshly chopped basil and salt and pepper to taste. Stuff the shells with the cheese mixture. Cover the bottom of a baking dish with about 12 oz. red sauce ( use your favorite) and place the stuffed shells on top. Bake at 400 degrees for about 15 min, to heat through. Finish by placing the dish under the broiler to brown the cheese. We served them with grilled sausages and a green salad, but you could serve them alone.



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