Spinach Stuffed Shells
2 tablespoons of olive oil
2 cloves minced garlic
¼ cup finely chopped onion
28 oz. Can whole tomatoes crushed by hand
2 tablespoons tomato sauce
Use 1 tablespoon dried Italian Seasoning
Salt and pepper to your taste
1/4 teaspoon red pepper flakes
Heat oil in a sautépan and cook the onion until soft. Add the remaining ingredients.
Allow the sauce to simmer for 30 minutes. Keep warm.
Spinach And Ricotta Stuffed Shells
18-21 Jumbo Pasta Shells (allow 3 per person, plus some extras for breakage).
1 bag (10 – 16 oz.) Chop fresh baby spinach OR defrosted frozen spinach with all moisture squeezed.
Two tablespoons of olive oil
1 large garlic clove minced
1 lb. ricotta cheese (about 2 cups)
1/2 cup shredded Mozzarella cheese
3 tablespoons of grated Parmesan Cheese
Taste salt and pepper
The shells should be cooked according to the instructions on the packaging. Drain and add a little olive oil to prevent them from sticking. Sauté the garlic until soft then add the spinach and cook until wilted. Place in a large bowl, add the nutmeg, three cheeses and salt, then let cool. If necessary, adjust the seasoning and taste.