Thursday, April 1, 2010

Cheese Stuffed Shells

Here is one of the new recipes, we tried at our house last week. It was easy & delicious! It might even be kid-friendly but I am not 100% on that since we don't have any little ones to test that theory. And it made plenty for left-overs, always a plus!

Cheese Stuffed Shells
  • 12 ounces, weight Box Jumbo Shells Pasta
  • 8 ounces, weight Cream Cheese
  • 2 whole Eggs
  • ½ teaspoons Salt
  • ¼ teaspoons Pepper
  • 1 cup Cottage Cheese (or Ricotta)
  • 1 cup Shredded Mozzarella Cheese
  • ¼ cups Parmesan
  • 10 ounces, weight Package Frozen Chopped Spinach, Drained (thawed)
  • 1 jar Spaghetti Sauce (14 Ounce)

Preparation Instructions

Cook and drain pasta. Rinse with cold water.

Mix cream cheese and eggs; then add salt, pepper, ricotta cheese, mozzarella and Parmesan. Fold in spinach. **I added Italian seasonings in at this point too!

Put a thin layer of spaghetti sauce on the bottom of a 9×13 pan. Fill shells with 2 Tablespoons (or just fill with your hands like I did) of the cheese mixture. Place the filled shells in pan. Pour the rest of the spaghetti sauce over the shells. Sprinkle with additional mozzarella and Parmesan cheese.

Bake at 350 degrees for 35 minutes.

I found THIS recipe on Tasty Kitchen. If you have never been to Tasty Kitchen - please bookmark it & check it out often. A great variety of recipes and you can also find Pioneer Women's recipes - which are normally to die for! I made a 9x13 pan and still had extra shells left over. I used all of the filling but not all of the shells. I also used ricotta cheese (a 15 oz container) in mine, instead of the cottage cheese. It's a texture thing for me. I even used fat-free cream cheese & ricotta cheese and the taste was still great! We really enjoyed this meal & I plan to throw this recipe into my "go-to recipe file." Hope it's one you will also try and like!

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