Spinach-stuffed pasta shells

Yield: 1 Servings

Measure Ingredient
16 \N Jumbo shells or 8 packaged manicotti shells
1 pack (10-ounce) chopped frozen spinach; thawed
2 \N Beaten eggs
1 cup Ricotta cheese
1 cup Shredded mozzarella cheese; (4 ounces)
1 cup Shredded cheddar cheese; (4 ounces)
½ cup Freshly shredded or grated Parmesan cheese
\N \N Sauce

Cook pasta according to directions. Drain immediately. Rinse in cold water; drain well. Meanwhile, drain thawed spinach well, pressing out excess liquid. For filling, combine eggs; ricotta, mozzarella, and cheddar cheeses; half of the Parmesan cheese; and the spinach. Spoon about 3 tablespoons filling into each jumbo shell or about ⅓ cup filling into each manicotti shell. Place 4 jumbo shells or 2 manicotti shells into each of 4 individual casseroles. Top with sauce; sprinkle with remaining Parmesan cheese. If cooking immediately: bake, covered in a 350 degree F..

oven for about 25 minutes or till heated through.

To freeze: Seal, label, and freeze casseroles for up to 3 months. To serve, bake 1 or 2 of the frozen casseroles, covered, in a 375 degree F. oven for about one hour or till heated through.

Recipes from Better Homes and Gardens Great Cooking for Two Posted to EAT-L Digest by Al & Diane Johnson <johnson@...> on Dec 23, 1997

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