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RECIPES
Recipes from readers of WAVE Journey.

Recipe Index Page...

Featured Recipe
Stuffed Jumbo Shells
by Rosemary from New Jersey, USA.

Wonderfully tasty and great for any occasion.
Serves 6-8

You will need:

1/2 box of Jumbo pasta shells = 18 shells
2 x lg jars of your favorite pasta sauce
1 x 15oz tub of ricotta
4oz grated parmesan cheese
1 x 10oz box of frozen spinach - shredded works best and be sure to drain (squeeze the heck out
of it) once it is defrosted and before adding to recipe
2 egg yolks
1/2 tsp of chili pepper flakes - optional
2 tbls parsley
1 tsp basil
1 tsp thyme
1/2 cup of red wine - optional
1 cup grated mozzarella cheese - or Italian blend
1/2 tsp olive oil
salt & fresh ground black pepper

Preheat oven to: 375F

1.  Cook pasta shells according to directions on box.  Add large pinch of salt and 1/2 tsp olive oil to
water.  When shells are cooked, remove from water and place on greased cookie tray to cool - you
can spray tray with PAM or a similar product.


2.  While shells are cooking, in medium sized bowl mix together: ricotta, spinach, egg yolks,
parmesan cheese.   


3.  In a large pot, mix together pasta sauce, red wine, chili pepper flakes, basil, thyme, parsley, 1/2
tsp fresh ground black pepper, small pinch of salt - simmer for 10-15 minutes while stuffing shells.  


4.  Stuff cooked pasta shells with ricotta/spinach filling - should be just enough to fill 18 of the
shells.


5.  Spray 9"x13" baking dish with PAM, spoon enough pasta sauce on bottom of dish to cover, place
all 18 stuffed shells in dish and spoon remainder of pasta sauce on top to cover.


6.  Sprinkle grated mozzarella cheese on top and place on middle rack of preheated oven for
approximately 30 minutes - or until sauce is bubbling and cheese is golden brown.
 

Serve with garlic bread and enjoy!  Bon appetito...


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