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RECIPES
Recipes from readers of WAVE Journey
Stuffed Pasta Shells Recipe
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. **Do NOT overcook.
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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For More Recipes
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