1/25/10 Monday nite Stuffed Shell and Leftover nite Wednesday

Wanted to keep this dish on the lighter side of things so I used low fat or no fat cheeses. It was a wonderful dish no matter what high fat or low fat you use, plus great leftovers

Supplies:

 

• 1 box of defrosted frozen chopped spinach 
• 2 eggs 
• 2 15oz ricotta cheese 
• 2 cups of mozzarella cheese or more to top shells with 
• 1 ½ cups of grated Parm 
• 2 Tbsp of dried parsley 
• 1 Tbsp of dried Basil 
• 1 Tsp of Salt- for Ricotta mix 
• 3 cups of your fav spaghetti Sauce- we make our own.. but can’t give it up yet 
• 12oz box of Jumbo Shells 

Hardware:

• Large boiling pot 
• Large mixing bowl
• Wooden spoon
• Tbsp
• High-sided 9 x 13 baking dish

**Preheat oven 350 degrees

1. Cook Jumbo Shells for 15 mins in salted water
2. Drain and let cool
3. Squeeze as much water out of the frozen spinach as you can using a clean dish rag 
4. In the large bowl, add: Eggs, Ricotta, Mozzarella, ¾’s of a cup of the parm, the parsley, the basil, and salt along with the drained spinach … mix until complete blended
5.  Then stuff cooled shells with 1 Tbsp of filling and place them in you 9 x 13 inch pan and cover with sauce     then sprinkle with the remaining parm cheese and mozz if you have it.
6. Bake in oven for about 25 to 30 mins.

 Let cool a little and then enjoy.