Apr. 8th, 2012

keladry_lupin: (Sustenance Chopping Vegetables)
How I did it the first time:

15 oz low fat ricotta cheese
20 jumbo pasta shells
1 cup shredded parmesan cheese, divided
2 eggs, beaten
1/2 lb frozen spinach, defrosted and rinsed and squeezed dry-ish
15 medium basil leaves
1 jar plain spaghetti sauce
20 white button mushrooms, sauteed ... or just a large-ish can if you want to cheat save time
5 sprigs fresh parsley (1 sprig = what you get on your plate in a restaurant)
1 clove garlic, minced or pressed *pets garlic press*
1/2 - 2/3 lb mozzarella cheese, shredded

Notes to self for next time: add the meat from one Italian sausage or a cooked veggie burger patty. Double the mushrooms, garlic, and basil.

Boil, drain, and cool the pasta shells. Throw everything except the mozzarella, spaghetti sauce, and half the parmesan together in a big bowl and mix. Spread a little spaghetti sauce on the bottom of a 9x13 dish. Scoop the ricotta-egg-spinach mixture into the shells and set them face down in the dish. Spoon the rest of the sauce over the shells. Bake at 375 for 30 minutes covered, then top with the remainder of the parmesan and the mozzarella and bake an additional 10-15 minutes uncovered. Let stand out of the oven for a few minutes before serving.

Serve with garlic bread and salad.

Edit: I found this and am grafting it in for future reference: http://shine.yahoo.com/shine-food/best-homemade-stuffed-shells-160700508.html


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