Friday, October 23, 2009

Stuffed Shells

This is a recipe I got from a friend (Thanks, Tish!) after she brought it to dinner one night at our LIFE group.  It was quite delicious when she made it and Reese really enjoyed it. I have been wanting to try it out, so when I was making the menu for this 2-week period, I added it (even tho it means we are having 'Italian' dishes like 3 times in 2 weeks).  It is a very tasty dish! Even the boys, who "don't like cheese", enjoyed it, and it's a great way to get them to eat their spinach!  :)


10 oz frozen, chopped spinach, thawed and well drained
16 oz cottage (or Ricotta) cheese
1 cup shredded Mozzarella (divided)
1 red pepper, chopped (optional)
1 egg white
1 envelope of Italian dressing
20 jumbo macaroni shells, cooked, drained and cooled
1 jar/can (26 oz) spaghetti sauce

- Heat oven to 400 degrees. Mix spinach, cheeses, pepper, egg white, and dressing mix until well blended; spoon into shells, about 1 heaping tablespoon in each.
- Spread 1/2 of spaghetti sauce in bottom of 13x9" baking dish. Arrange shells, filled side up, in baking dish; top with remaining sauce and mozzarella. Cover with foil.
- Bake 40 minutes, or until heated thru, removing foil after 30 minutes.

Since the boys "don't like cheese", I only put the extra mozzarella on half the dish.

~ Serve with hot, crusty, garlic bread and a fresh green salad.

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