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Vegetarian Pasta Shells
2 T Olive oil 1 lb Shells, giant for stuffing 1 T Garlic clove minced 1/4 c Onion chopped 1 md Green pepper, chopped 1/4 c Zucchini sliced 1/4 c Mushrooms sliced 10 oz Spinach, frozen 1 lg Egg 6 T Ricotta Cheese 2 c Spaghetti sauce 1/2 c Mozzarella Cheese 1 T Parmesan grated 1 t Nutmeg Cook pasta shells in boiling water for 15 minutes. Rinse under cold water and set aside. The mushrooms, onions, zucchini, and peppers are diced. Saute` them in olive oil. Season with 1 tsp ground nutmeg and 1 tbs grated parmesan. Cool and stir in the defrosted chopped spinach and one beaten egg to bind it. Blend in 6 tbs ricotta. Stuff into the shells. Pre heat oven to 350 degrees. In a large casserole dish arrange shells on a bed of spicy tomato sauce. Bake for 15 minutes. Remove top with shredded mozzarella cheese and bake 5 minutes more. Options: You can use 1 lb (14 pieces) manicotti instead of shells. If you can only get jumbo shell (34 to a lbs) fill with about a tbs per shell. |
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