Thursday, January 20, 2011

Ricotta Stuffed Shells in Marinara Sauce

Here's a dish that could serve as a side dish with veal, chicken or pork perhaps or, as the main course as we did. Prepare some giant shells according to the package directions. Drain them and set aside. The stuffing is a mixture of 1C Ricotta cheese, 1C chopped fresh spinish and 1/4C grated Parmesan cheese. Spoon the mixture into the shells. This amount will stuff about 10 shells. Cover the bottom of a baking dish with marinara sauce, place the stuffed shells on top and bake at 400 degrees for 20 min. Sprinkle on some shredded Mozzarella. Brown them for a few minutes under the broiler. Spoon the sauce over the shells. We served them with a chilled dry white wine.



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