Cheese & Spinach Shells
Serves 4. 11 ingredients
Ingredients
- 12 Conchiglioni (the big sea shell pasta - 1 box is good)
- 1 10-oz pkg frozen chopped spinach
- 1 cup ricotta cheese (the recipe actually says cottage cheese but anybody who uses cottage cheese in Italian cooking - or anything, for that matter - should be shot)
- 1 egg
- 1/2 cup grated parmesan cheese
- 1/2 cup shredded mozzerella cheese
- 1 TBL dried parsley
- 1/4 tsp dried oregano
- Dash of red pepper
- 1 8-oz can tomato sauce
- (Of course, all seasoning should be to taste ... and add garlic! Always add garlic!)
Directions
- Cook pasta according to package directions (except for a couple minutes less - this prevent them from becoming overcooked and soggy - pet peave - when they're baked). Drain. Meanwhile, cook spinach in a small amount of boiling water about 2 minutes or just till thawed. Drain well, pressing out excess liquid. Drain ricotta cheese. In a mixing bowl combine egg, spinach, cheeses and herbs/spices.
- Spoon about 1/4 cup of the cheese mixture into each shell. Place 3 shells in each of 4 shallow baking dishes. Spoon tomato sauce (I usually use my bolognese instead of just plain tomato sauce, so feel free to use your favorite spaghetti here) over the top. Cover with clear plastic wrap and then foil; seal, label, and freeze. Serves 4.
- To reheat - Conventional oven: Remove plastic wrap. Cover with foil. Bake frozen casseroles, covered, in a 375F oven for 45 - 50 minutes or till heated through.
- Microwave oven: Remove foil from frozen casseroles; cover with vented plastic wrap or waxed paper. Micro-cook 1 serving on 70% (med-high) power for 6 to 8 minutes, giving dish a half-turn every 3 minutes.