Spinach stuffed shells
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Vegetable oil |
| 1 | small | Onion, diced |
| 28 | ounces | Can tomatoes |
| 6 | ounces | Can tomato paste |
| 2 | teaspoons | Brown sugar |
| 1½ | teaspoon | Oregano leaves |
| Salt and pepper to taste | ||
| 12 | ounces | Pkg. jumbo macaroni shells |
| 20 | ounces | Frozen creamed spinach in |
| Boiling bags | ||
| 15 | ounces | Container ricotta cheese |
| 8 | ounces | Shredded mozzarella cheese |
Directions
In a large saucepan over medium heat, heat oil and cook onion until tender, stirring often. Add tomatoes(chopped or squished with your hands) with their liquid, tomato paste, brown sugar, oregano (oops I just realised I forgot-1 clove garlic, minced), garlic, 1½ t. salt and ¼ t. pepper (or to taste). Heat to boiling; then reduce heat to low, cover and simmer for 20 minutes. Meanwhile, prepare macaroni shells as label directs; pour into collander and cool slightly.
Prepare spinach as label directs, pour into bowl and cool (again) slightly. Stir in ricotta and mozzarella (I also add ¼ c.
parmagian), 1 t. salt and ¼ t. pepper. Fill each cooked shell with about 1 T. cheese mixture. Preheat oven to 350. Spoon sauce evenly into 14"X10" (or 13"X9") roasting pan, arrange filled shells in sauce. Cover roasting pan with foil and bake 30 minutes or until hot and bubbly.